On-Trade Progress Issue 18

ISSUE 18

REPORT LAUNCH UKHOSPITALITY RELEASES ITS WORKFORCE COMMISSION 2030 REPORT WE TALK TO the bath arms ABOUT ITS VENUE TRANSFORMATON NINE LIVES TEAM EXPLAINS WHY SUSTAINABILITY IS AT THE HEART OF ITS BUSINESS

SHOW PREVIEW

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Music is essential energy, it’s commercial oxygen!

Music amplifies everything it touches, it brings everything to life. Introducing music can be highly beneficial to your business and could help your organisation fulfil its potential... and turn a cocktail into a concert or a bar into a dancefloor!

It can provide an opportunity for your customers to be more interactive, making the whole experience with your business and brand even more enjoyable and memorable.

Music has the potential to enhance the atmosphere and create an environment people enjoy. It can be as much a part of a business’ identity as its name or décor.

So let’s turn it up and put the essential energy of music at the heart of your business!

Turn a bar into a dance floor

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Discover how TheMusicLicence is helping businesses find their mojo.

0800 0868 803 Quote ‘On-Trade Progress’

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ON-TRADE PROGRESS TEAM Editor-in-Chief

Mya Medina Mya@ontradeprogress.com

Editor

Connor Allen Editor@ontradeprogress.com

Editor

Jon Hardy Jon@ontradeprogress.com

Publication Manager

Max Murphy Max@ontradeprogress.com

Account Executive

Dan Allen Dan@ontradeprogress.com

Head of Production

James Dorrington Design@ontradeprogress.com

Subscriptions Manager

Anna Stevens Subscriptions@ontradeprogess.com

Publishing Director

Ryan Bunce Ryan@ontradeprogress.com Every effort is made to ensure the accuracy and reliability of material published in On-Trade Progress however, the publishers accept no responsibility for any claims or opinions made by the contributors or advertisers. No part of this publication may be reproduced or transmitted in any form by any means, mechanical, electronic (including printing), recording or stored in any information retrieval system without the prior written consent of the publisher.

Dear readers,

W

ith summer well and truly behind us, autumn brings with it a fresh wave of exciting hospitality news. Although back to school may mean a small lull in the hectic hospitality push of summer, now is the perfect time for industry to be preparing for the busy Christmas and New Year season.

In the festive spirit, we’re launching our Countdown to Christmas feature; where each and every month leading up until December, we focus on a different area of Christmas preparation your venue needs to be aware of. This month, it’s all about drinks – have you sorted your Christmas cocktail menu, ordered your mulled wine or decided the perfect serve for your hot chocolate offering? Discover the magic of Christmas preparations on page 24.

Our venue of the month is the recently renovated The Bath Arms (page 8), and we chat to Des Jones, general manager of the venue, to discuss the total transformation of the rooms and menu offering.

We visited the House of Commons this month to witness the launch of UK Hospitality’s UK Hospitality Workforce Commission report. We discuss some key recommendations the report has made; both regarding the negative perception of the hospitality industry in regard to career prospects, and also considering immigration policy in the wake of Brexit (page 18).

Moreover, on page 54, this month’s taste test sees us try an assortment of health snacks and we consider what you can be offering at your venue for the more health-conscious customer.

Our main focus of this month’s issue is the upcoming Restaurant and Tech Live Show – we chat to its organiser to find out all the wonderful reasons you should attend and discuss the stands you shouldn’t miss! If you see us walking around, come say “hi”, we are always keen to discuss the industry and the magazine face-to-face with our readers.

See you there!

Mya Medina Editor-in-Chief editorial CONTRIBUTORS Bob Pease

Brewers Association

Murray Phillips

Mixologist

Proudly published by BW Media Group LTD

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contents

f e at u r e s 8

8

the bath arms The Bath Arms has recently undergone total renovation to its accommodation and menu, we chat to the team to discuss these developments.

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FROM BEAN TO CUP We explore the Flat White in depth; its origins, global takeover, and whether you should be adding it as an addition to your coffee menu.

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UK Hospitality Workforce Commission 2030 report UKHospitality has launched its latest report discussing the changing face of the hospitality industry.

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Cocktail Concepts We chat to Nine Lives bar to hear all about its latest cocktail offering.

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Mixology Our resident mixologist, Murray Phillips, chats a bit of industry history and his grandma’s favourite flavour pairings.

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22

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Countdown to Christmas On-Trade Progress' newest feature explores the drinks you should be stocking on your shelf in the lead up to the festive period.

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RESTAURANT AND BAR TECH LIVE In this section, we talk to key event attendees and the event organiser to elaborate on why this is a show you shouldn’t miss.

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ON TECH We discover how self-check-in is revolutionising hotels.

46 54

IN THE CELLAR Cask Marque divulge its wisdom on keeping cask ale perfect.

TASTE TEST We’re trying healthy crisps this issue to find the tastiest and healthiest crisp brand you could be serving in your venue.

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OUT IN THE OPEN On-Trade Progress explores how you can be keeping your outdoor spaces warm and dry.

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DESIGN We explore how you can bring your venue to life through the use of indoor plants.

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WHAT'S ON Check out all the upcoming industry events you should be attending.

24

34 44

54

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7

Room EVERYONE INSIDE … The Bath Arms

for

We chat to Des Jones, general manager of The Bath Arms, which has recently undergone a total transformation.

T

he Bath Arms, near Warminster, has been substantially refurbished – as part of the venue’s ongoing total transformation. Situated on the perfectly picturesque Longleat Estate, the country pub with accommodation has undergone a two-month revamp with complete refurbishment of its 18 rooms and modernisation of all its bathrooms.

With the accommodation undergoing a total transformation to refresh its interior design, add furnishings and modern amenities – including a 43’ smart TV with built-in DVD player, coffee pod machines and Bluetooth digital, how did The Bath Arms’ team know now was the best time to undergo such a drastic change?

“Having been general manager of the property for just over a year, I’ve spent time getting to know the business inside out and ensuring that the guest experience consistently exceeds expectations within its current set-up,” explains Des Jones, general manager of the venue.

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“Having worked with the likes of James Nathan, Rob Clayton and Nathan Outlaw, our head chef Brian Hall’s overhaul of the menu was one of the first major changes to happen to the venue over the last year.

Throughout his career, he has developed a unique style of high-end gastro dishes whilst championing the finest local ingredients - this has helped raise the profile of The Bath Arms as a ‘must-visit’ regional dining destination. We felt it was the right time to give the same focus to the accommodation offering of the property, helping to elevate the standards of the rooms to match that of customer service and the restaurant.”

All things small and large The main aim of the refurbishment was to transform the country pub with rooms into a boutique hotel offering, including pampering facilities and a high-end gastropub dining experience.

Jones explains: “The previous style of the rooms matched the owner’s quirky

INSIDE … The Bath Arms

closely with them to ensure a cross-over in the promotion of Longleat enterprises.

sense of style with bright colour schemes, antique furniture and inspiration taken from the family’s travels. However, the rooms have now been refurbished to offer guests that special home-from-home familiarity as soon as they arrive.”

The true scale of the project was pretty large; with each and every room requiring a revamp. This meant adding in the latest AV technology and pampering toiletries, alongside a total redecoration of interior design in each bedroom.

World class As the venue is already close to the world-famous Longleat Estate, the local demand for a supreme quality hotel offering is high, which The Bath Arms team understand works in its favour.

“Being situated on the world-famous Longleat Estate naturally draws in a captive audience to the property,” says Jones. “Over the last few years, the 465year old estate featuring both the house and safari park has seen a year on year increase in visitor numbers so we work

“We’ve also benefited from the scope of events that take place within the grounds which helps attract a wider audience to stay with us, ranging from Elton John’s outdoor gig as part of Longleat’s 50th anniversary celebrations, Sky Safari Hot Air Balloon Festival, a Food & Drink Festival, the Festival of Light and most recently, ‘T.rex: The Killer Question’ exhibition partnership between Longleat and the Natural History Museum.”

Come one and all Fortunately, The Bath Arms team is already reaping the rewards of the venue’s transformation as well as from its close proximity to Longleat.

“We have already seen an increase in both room and dining bookings since the news of our refurbishment plans has become common knowledge,” states Jones. “It’s a great opportunity f or our loyal, repeat guests to come back and enjoy an even better hospitality experience than before, whilst perhaps now appealing to a wider audience with our warm and welcoming new look!”

Investing in change The investment and design for the change came from Viscount and Viscountess Weymouth, Ceawlin and Emma Thynn.

Jones comments: “The family has owned the pub since it’s construction in the mid 17th century but for the first time in a long time Longleat is actually operating the pub and the family wanted the pub to reflect the values, ethos and quality found in abundance in Longleat House. The Bath Arms was charged with marrying the needs for a village pub in the heart of a community with the expectations of guests for all four corners of the Earth.”

Viscount Weymouth Ceawlin Thynn also praised the latest renovations, adding: “Horningsham is privileged to have an establishment that is not only a pivotal hub for the local Longleat community but also a property that draws guests in from all over the UK. We wanted to encapsulate the best parts of having a beautiful and traditional pub with rooms and accoutrements expected for modern living. The refurbishments reflect our continuing investment and importance we place in developing the Longleat offering and high-quality service delivered to our customers.”

On brand Overall The Bath Arms team have managed to produce a truly stunning transformation that will benefit the profitability of the venue now and in years to come.

Jones concludes: “We are proud to be an extension of the Longleat brand as guests know the level of service they’ll receive is synonymous with the unforgettable experience they have whilst visiting the estate’s other attractions. The Bath Arms is a great base from which to enjoy a family weekend away, couple’s country retreat or a base for regional events that take place. Equally, we are grateful to have a very strong village spirit and The Bath Arms, just like any local establishment, acts as a community hub pulling everybody together – to us, this is just as an important part of our culture and identity as the Longleat arches in our logo!”

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Design

Above: The General Store in Battersea.

d e s i g n in mind Rapeed, the design company, talks recent projects, design trends and going above and beyond.

R

apeed, the retail and commercial shopfitting company, has been bringing its expertise to the developing hospitality and retail sector for more than 25 years. Offering hospitality professionals a taste of innovative design, Rapeed brings its entrepreneurial spirit to the bustling industry.

Helping hospitality "We are confident and know that we can offer a variety of services that will help any hospitality entrepreneur to develop their branding concept from the start to end. From the creation of a design - right through to delivery we get the job done,” states Lari Mihic, senior interior architect at Rapeed Design. For Lari, being different is a part of Rapeed’s strength. “We always try to be different and innovative, but at the same time” he jokes: “We do not try to fit a square peg into a round hole.”

Rapeed Design understands that not every set process can work for everyone in the sector, which is why they continue to bring stand out tailor-made designs and ideas to the table.

Lari continues: “What works from a design perspective for a high-end hospitality convenience store in a prestigious part of London might not be hugely relevant or applicable in a high street in Guildford. Not only will the budget not make sense, but the end user experience and the client’s vision will also be different. What we really enjoy about working with restaurateurs

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and entrepreneurs is the passion and commitment to the industry that comes across project development meetings.

“Also we have to take into consideration not just a location, but also the demographics of the area to achieve the desired result.” He adds.

“It’s refreshing because we see some clients who have a set vision about what they want and how they want a concept to look and feel, which is fantastic for us because we know what’s needed and we can get stuck in. With other clients we actually walk through the whole process, start from a design concept and prepare feasibility studies. This can include visiting potential sites for a restaurant or a bar and carrying out in-depth reviews to help the client make the most informed choices. We often get tender packs from entrepreneurs who are seeking quotations and figures for a possible restaurant, bar or lobby fit outs which have been prepared by others.”

Design to see what options are possible for your refurbishment project.”

In these photos: Masala Dabbas, Orpington Kent.

However, in general, Lari and his team like to use this information only as a guide and prefer to walk through each step of the process with the client – offering a bespoke and professional approach to every project. Moreover, Rapeed are transparent with all their clients; not shying away from being upfront with costs, possible challenges and projected turnarounds – with Rapeed, what you see is what you get!

Getting it done Rapeed’s latest hospitality project saw the company work with Masala Dabbas Indian Restaurant, in Orgington Kent. The company’s brief was simple – to create something that was easy to maintain, wouldn’t look out of place in its location and also give locals a flavor of fine dining at a reasonable price.

Lari states: “The client had already decided on a name for the restaurant and this project was a reminder that entrepreneurial flair can take over at any stage of life.

This story is actually really interesting as a group of friends and associates with a real love for food came together and decided to open a restaurant.”

“Obviously if it is a large project that requires Rapeed’s vision, design and build service this can take much longer to factor in, so if you’re looking to do something more complicated make sure time and the correct expertise is on your side. Now is the perfect time to refurbish and it is possible to get something booked in within as little as two weeks with the right company if you are looking for a revamp to update the premises.

“This can be anything from a new floor, ceiling, wall treatments or lighting to acquiring new furniture for a bar area.

Some of our recent projects have included a new interior concept for lobby areas in hotels and restaurants.”

Latest trends At times, it can be challenging to establish exactly the areas of your venue that could do with a redesign. Moreover, with all things fashionable, some trends will change entirely, it can be demanding for hospitality professionals to keep up.

However, Lari offers some insight on emerging trends and key areas to focus on.He says; Receptions and Lobby areas are slowly becoming a home - away from home, which in design terms translates to space that is designed in the way to make you feel comfortable and relaxed even before you reach your Hotel room.

“The spaces merge together making the journey to the actual hotel room seamless. We’ve also seen a shift from

exuberant and elegance within a design which now has moved towards making the natural elements, texture and colour central to create luxury spaces. Lighting is very much a vital part of any design trend.”

Within the restaurant sector, Lari and his team have seen a shift towards simpler designs and toned down colours.

He states: “We encourage clients to spend on core elements of a restaurant refurbishment or build. There is a shift on simplifying food with minimal, natural and fresh ingredients available. As people travel around the world there’s a realization and trend that focuses on the food and the eating experience.

Standing out Rapeed is a design company like no other; with the whole team truly striving to bring a unique take on every project.

With a varied service; Rapeed offers everything from a full refurbishment to a smaller makeover packages.

Lari concludes: “In Rapeed we strive to meet each and every customer needs with outstanding, innovative and affordable solution that will elevate them above their competition while standing test of time.

“We are incredibly proud that many clients with multiple businesses choose Rapeed Design to work on their entire portfolio. Our clients find this beneficial, as they only have to deal with one company. All it takes is one call to find out what the possibilities are!”

For more information on Rapeed Design, visit www.rapeed.co.uk, call 020 8655 2020 or email info@rapeed.co.uk

Rapeed delivered on this brief, and even went further, offering the client a total new look and feel to their venue.

Autumn feelings With summer behind us, the hospitality industry has a short time between the end of the season and the new year to give their venue a makeover, refurbishment or total transformation.

Lari agrees, this is the perfect time to take action. “After the summer break, things do start to slow down and this is the best time to contact a few companies

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From Bean to Cup

Flat

out

We explore the trendiest coffee drinks to hit the UK in the last ten years – the flat white.

O

ver the last ten years, the UK coffee offering has undergone somewhat of a revolution. With consumers demanding more varied drinks that move away from sugary additions, such as different syrup flavours (i.e. vanilla, caramel, etc) and are looking at ways that the coffee flavour can be enhanced to truly stand out.

It was this time eight years ago, when I was writing for a student paper based in central London. One of my first assignments was to interview the purveyor of a small independent coffee franchise. It was then that I first heard the term ‘flat white’ – in fact, he made me one to try. At the time, he explained that the flat white originated from coffee trends in Australia and he was excited to become apart of starting the UK trend.

While I could say “… and the rest was history”, that wouldn’t exactly be the case. While the flat white is now offered in near enough every major coffee chain

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coffee drink consisting of espresso and microfoam (steamed milk with small bubbles). It has been compared to the café latte – although it has less microfoam overall and is generally a smaller drink. Whereas the café latte focuses on a more milky flavour overall, the lack of milk in comparison to coffee for a flat white, allows the coffee flavour to shine through.

in the country, from Starbucks to Costa, and also in most independents too, most people still aren’t 100 per cent sure what this drink actually is; or how you make it.

Adding an offering like the flat white to your venue, be it a hotel, café or restaurant means that you’re up to date with the latest coffee trends and are offering your customers that little bit more.

Get to know So what is a flat white? Well, in short, a flat white is an espresso-based

In terms of look and serving suggestions; flat whites traditionally are not served in a long latte cup, but are more akin to being served in a cappuccino-type saucer. As a result, the barrister should

From Bean to Cup

Melissa Marquis

aim for a uniform dark brown colour, rather than adding any additional latte art to the top.

From down under The flat white surfaced in the mid 1980s in Australia; its first known reporting was from Moors Espresso Bar in Sydney.

Alan Preston, the purveyor of the establishment, then added flat white to his permanent menu in 1985.

Moreover, other references to the flat white emerged from cafes in Canberra around the same time; which put up signs claiming it to be ‘flat white only’. This was due to a seasonal problem with milk cows that prevented the milk froth from foaming.

The actual origin of the flat white has been a contentious one – with New Zealand also claiming the beverage as its own. The initial claim originated in Auckland by Derek Townsend and Darrell Ahlers of Café DKD, who believe their invention to be an alternative to the traditional Italian latte. A second claim

also emerged from the same country; from Wellington, Bar Bodega said the flat white was the result of a “failed cappuccino.”

Industry response Industry has a mixed response to the beverage. One such comment is from Melissa Marquis, one of the co-directors at the Short & Strong café on Charlestown harbour on the south coast of Cornwall (pictured above).

She says: "We feel that when it comes to artisan coffee shops, the flat white is almost becoming outdated in regards to the coffee movement as a whole.

"Independent cafes are continuing to innovate, whilst the high street coffee shops, which have only recently adopted the flat white, lag well behind the innovators leading the industry.

"The move towards ever shorter varieties (piccolo and cortado for example), the growth in batch brewing, pour overs etc, and even the adaption of the flat white

to a shorter version of its older self, is indicative of an ever-evolving coffee industry.

"McDonalds calling an 8oz hot milky beverage with a small blob of foam on top a flat white doesn’t mean the mass production end of the market is closing in, particularly for discerning speciality coffee customers.”

By storm Since the invention of the flat white, the whole nation has wanted a sip. By 2005, flat white had invaded UK shores and by 2013, most major coffee shops (Starbucks and Costa, etc) were serving the beverage.

It has become a commonplace addition to most coffee menus across the country and as a result, hospitality should be making room for the flat white too. But the flat white isn’t the end of our love for artisan coffee, with industry pushing the boundaries and adding even more favourites, such as cortado, to their menus.

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From Bean to Cup

A taste of Jura talks to On-Trade Progress about its work with cosy café, Oliver’s On The Beach.

great

supplier, Colin and Mary discovered JURA via a word-of-mouth recommendation and were encouraged to try one the brand’s professional models.

After looking at the arguments in the traditional versus automatic debate, JURA’s bean-to-cup offering came out on top with the lowest whole-life cost, as its coffee machines use thermo block technology to heat the water and steam the milk, therefore avoiding costly boiler inspections. Other standout benefits include the machine’s use of 13-amp power, which makes them 40% cheaper to run than most traditional types.

I

n 2015, Colin and Mary Oliver embarked on their passion for quality food and drink by opening their first casual dining venue, Oliver’s On The Beach, in Southend-On-Sea. The former kiosk turned upmarket café has become a firm favourite in the town, known for serving inventive and fresh breakfast, brunch and lunch dishes that are inspired by the seafront.

The founders certainly take food seriously, which is why the café’s menu is updated regularly according to the season and all dishes are freshly made to order. Oliver’s coffee offering is no exception to the rule; being an alcoholfree café means that hot beverages and soft drinks play a huge part in its menu. Moreover, an important aspect of its mission has always been to produce outstanding coffee quickly and conveniently.

Introducing JURA Swiss brand JURA is a name synonymous with superior coffee, award-winning design, and technological innovation for both domestic and commercial sectors.

Its fully automated machines, which, with a touch of a button, grind, measure and deliver a range of speciality coffees, are used by many well-known and discerning restaurants, hotels and coffee shops all over the country.

When seeking a new coffee machine

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After four months of owning a bean-tocup coffee machine by JURA, Colin and Mary have never looked back. They are extremely pleased with their choice, having experienced a first-rate service and an exceptional product, at the touch of a button, and brilliant aftercare.

A machine for all The Giga X3 by JURA truly suits the café’s demands and provides a convenient solution that does not compromise on quality. Thanks to its effortless one-touch operation, which saves a great deal of time, Oliver’s team can quickly serve up the perfect coffee and spend more time engaging with their customers.

With the UK’s growing love for gourmet coffee, Colin and Mary also required a coffee machine that had the ability to serve a wide-ranging menu of contemporary coffees. The JURA came out on top with an impressive choice of up to 31 individually programmable specialities, from the classic espresso, to the modern latte macchiato and the nation’s new favourite: the flat white.

Based in a seaside town means Oliver’s has to be prepared for increased footfall from tourists during peak season, so it was critical that their coffee machine could also cope with producing greater volume of quality coffee. The JURA X3 has advanced technologies which can manage this requirement, including

a large bean container with a holding capacity of 1kg and aroma preservation cover and a dual spout, which is designed to distribute two espressos simultaneously.

Oliver’s has also been impressed with the ease-of-use as the Giga X3 is just as easy to maintain with its Intelligent Water System (I.W.S.®), which provides optimum water quality by automatically preventing damaging limescale from building up in the machine.

Additionally, Oliver’s Giga X3 has recently been enhanced with the JURA Operating Experience (J.O.E.®), which is a brand new app enabling wireless operation via a smart phone or tablet device..

Grey Simmonds are an Authorised JURA Commercial Reseller, offering everything from full kitchen design, to cooking appliances and beverage equipment.

The company supplied Oliver’s Giga X3

by JURA.

When only the best is good enough

Coffee pleasure – freshly ground, not capsuled 





32 speciality coffees can be selected via the 4.3” touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience

sales@uk.jura.com, uk.jura.com

Ideal areas of use: In Public bars, hotel bars, hotel restaurants, private clubs, private function areas, seminar / conference facilities Recommended maximum daily output: 200 cups JURA – If you love coffee

From Bean to Cup

Don’t fall flat WMF elaborates on what makes the flat white a must-have venue offering.

T

he flat white has taken the UK coffee scene by storm over the last few years, quickly establishing itself as a favourite amongst casual coffee drinkers and connoisseurs alike.

Everybody knows that a latte is milky and a cappuccino is frothy, so what skills are necessary to make the perfect flat white?

Making it great The base of every flat white is usually a double espresso which unfolds its taste more than in a latte or cappuccino as a flat white is less milky. Therefore, finding the right tamping pressure, defining the best extraction time and temperature are crucial for a good tasting espresso.

What now follows is probably what is literally making the flat white stand or fall: the foam structure. Compact texture and

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a velvety, but not fluffy foam make the flat white so characteristic. To get it on point, Baristas need to know how to produce high quality textured milk understanding how long the milk should be heated and steamed to the position of the steam arm in the jug. Only the right foam structure makes it possible to create latte art on your customer’s favourite beverage.

Machines for you Every skilled barista goes through training and gains experience over time to develop these skills and to keep up with the latest trends and findings. Not every business has the option to invest time and money in this education and therefore they look for alternatives which depend on what is important for the business and the atmosphere they want to create.

For the venues which are looking to create a handcrafted experience and atmosphere by using a traditional espresso machines, the so called “semiautomatic hybrid espresso machines” can fulfil this role and negate the need for extensive training of their baristas to get a perfectly handcrafted espresso. Every step is fully automatic which guarantees consistency and does not leave space for failure. This can even be transferred to the milk foam as there are pre-set options that give the choice of different textured milk types. All in all there is no need to an

extensive training to be able to serve a perfect flat white.

The other option would be a fully automatic coffee machine which produces the perfect flat white at a touch of a button – simple as that. Preparing a coffee and servicing other people at the same time does not need to be a challenge with this type of coffee machine anymore. For more information on WMF, visit www.wmf-coffeemachines.com

Create a taste explosion!

NEW Center Milk Cooler

NEW 1500 S+

NEW Syrup Station

Serve flavoured coffees quickly and easily at the touch of a button.

Wth the new 1500 S+ Coffee Machine, the new Syrup Station and Center Cooler from WMF. Please call 01895 816 100 or email sales@wmf.uk.com | www.wmf-coffeemachines.uk.com

Experts’ Opinion

Wo rk f o r c e C o m m is s ion 2 0 3 0 Re port This month, On-Trade Progress was invited to the House of Commons to witness the launch of UKHospitality’s UK Hospitality Workforce Commission 2030 report launch.

U

KHospitality welcomed the industry’s best and brightest to the launch of its UK Hospitality Workforce Commission 2030 report this month. The event welcomed Government officials, Steve Double MP (Co-Chair), Nic Dakin MP (Co-Chair), Michael Tomlinson MP (Co-Chair), as well as many others from across the industry who turned up to Committee Room 10 to discuss the findings of the report. The event was led

by Kate Nicholls, CEO of UK Hospitality, who welcomed attendees.

The report aims to promote crossdepartmental understanding of the importance and potential of the hospitality industry. Moreover, the report highlights several ways, or “recommendations” this can be done.

A growing industry The report serves to highlight how influential and large the hospitality industry is within the UK. This includes staggering figures which suggest hospitality employs 3.2 million people

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across the UK, produces £130 billion pounds of economic activity and £39 billion in taxation for the UK Government.

Moreover, it indicates that hospitality is the largest subsector of the tourism industry, employing approximately three-quarters of its total workforce, and therefore contributes to a significant export industry that makes the UK an important destination for leisure and business.

Another key factor is the aims of the hospitality industry, which the report highlights is to create tens of thousands of new jobs and more than 200,000 apprenticeships within five years.

Perception A key topic that arose several times throughout the report’s launch event and is highlighted in the report itself is the “negative perception of the hospitality industry”.

The report suggests that by launching a cross-industry campaign to eliminate this perception, the hospitality industry will see greater staff retention rates.

Currently, the staff retention rates for the hospitality industry is 70 per cent, under the UK average of 85 per cent.

Country Avery, Youth UK Ambassador,

highlighted this idea about negative perception and how it is often incorrectly associated with low-skilled work. She says it’s the misconception that the hospitality industry is ‘low payed and low skilled’ that causes the damage to the industry’s reputation.

The Commission also discussed existing successful hospitality workforce campaigns which tackle this negative perception and promote career development within the sector. Some of these stand out campaigns include Yo! Sushi’s ‘Project Feel Real’ campaign which focuses on real life case studies, and Greene King evidenced their work with the Prince’s Trust on a ‘Ready to Work’ programme which, since its launch in 2016, has supported more than 240 1630 year olds nationwide. The British Beer and Pub Association also pointed to its ‘Pub Chef Passion’ social media initiative, launched in 2015, which aims to inspire young people to pursue a career in the pub sector.

Experts’ Opinion

During a Q&A for the report, an attendee suggested that the negative perception actually needs to be directed towards influencing parents’ views, rather than their children or students.

disparity means that other sectors get better access to promote their careers to young people.”

Steve Double MP concurred and said: “I’m particularly passionate about raising the status of hospitality careers in the UK workforce… it’s about getting the message to parents, getting them understanding these are great opportunities for their children.”

Lastly, with Brexit as ever-constant on the mind of the UK hospitality industry; the report recommends “immigration policy must be evidence-based, tailored to hospitality workforce needs.”

Creating partnerships Another key recommendation in the report is to “adapt schools outreach to enable direct dialogue between hospitality businesses and students”.

The report argues; “A lot of evidence argued for the inclusion of hospitality in the school curriculum and careers advice structures, starting as early as possible, to limit any external bias. Worryingly, the Commission learned that there is not a level playing field when it comes to school outreach conducted by varying sectors.

Immigration

This is a key issue facing the hospitality industry and one the report seeks to expose and potentially harmful to the industry. It highlights how a number of individuals involved in gathering data for the report that European workers make up 80 per cent of their workforce.

Moreover, since the outcome of the referendum was announced nearly 18-months ago, many businesses have noted that they are finding it increasingly difficult to fill open and new positions,

such as roles for chefs, kitchen porters, sommeliers and in housekeeping.

The majority of respondents suggested that it is imperative that the industry has access to migrant talent.

The reports adds: “MPs and witnesses suggested developing temporary visas, similar to those called for by the agriculture industry, to support the industry post-Brexit.

The Commission heard how the industry needs to develop a sustainable system which is built on evidence rather than arbitrary figures to ensure sustained growth.

“The Commission agrees with the view that the UK’s future immigration policy should operate in the interests of the UK economy, that freedom of movement will end and that there is a need for an open debate on immigration to take into account a range of views. The Government must act quickly to ensure employers are not left behind, and any future immigration policy should be evidence based.”

“The Yummy Pub Co. highlighted how on-licensed premises are prevented from providing careers advice to students due to concerns that this would be exposing under-18s to alcohol, whereas large retailers, who stock alcohol for personal consumption, are permitted to. This

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from grape to glass

Through the grapevine

On-Trade Progress sits down for a Q&A with McPherson Wine Co’s Jo Nash.

E

ver thought about the person responsible for the wine inside the bottles on your back bar?

Graduating from the multi-campus Charles Sturt University, Jo worked under Andrew McPherson’s tutelage and in 2011 was appointed Winemaker at The McPherson Wine Co in the emerging wine region of Victoria. They have been producing high quality wine since 1968 with the McPherson family still very much integral to its day-to-day running.

Jo's passion and natural feel for winemaking is evident in every aspect of her life.

So, the obvious question, why wine?

A great question! I guess it was from a curiosity of how one product can be so varied to make it loved by so many people with such different tastes.

Really it’s all about wondering how the same grape variety can create such different wines. For example, if you drink a Shiraz from France, it’s completely

different to a Shiraz from Australia. The same with different regions, different climates and different growing techniques.

The winemaking team has so much control over the whole process, you can easily see the passion and skill involved. There is a definite science behind winemaking, but its more than just chemistry – winemaking is science and art together.

What is the one aspect of your job that might surprise people?

Winemaking is not about drinking wine all day.

You’ll be surprised how many people think we spend our days tasting wines and having long lunches. Don’t get me wrong, we do taste our wines to make sure the taste and quality is right, but years of hard work need to be done before we can get to this point.

Anyone thinking of becoming a winemaker will find it an incredibly rewarding career – there’s few other products which make people smile so much as wine. But they need to be prepared to work hard and not give up, and always listen to feedback both good and bad.

What do you find is the hardest part of any harvest?

It would have to be the long hours and spending time away from my kids.

Harvest can last anything from eight to 12

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weeks, depending on the season. During this time we usually work six or seven days per week, 12 – 14 hours per day.

And, the winemaker is always on call, which could mean a call out during the middle of the night.

My husband is also a winemaker, we support each other and our family during harvest time. Our children love learning about the winemaking process and, although it’s too busy for them to come to the winery during harvest, we’ve even started to make our own batch at home.

What does the future hold for McPherson Wines?

Another 50 years of innovative and ground-breaking wines one would expect.

Hopefully we’ll continue to grow and evolve, but the important thing is to never compromise quality. We don’t have any dreams to take over the wine world, that’s not what we want to do. If we get too big we could lose our family feel.

For more information on McPherson Wines available in the UK, please visit www.lanchesterwines.co.uk

Between 1 November '18 and 7 January '19, buy 11 bottles of Trinchero wines and get the 12th free .

Includes Charles & Charles, Napa Cellars and Three Thieves.

Contact Lanchester Wines for details 01207 52 1234 sales@lanchesterwines.co.uk www.lanchesterwines.co.uk

*All 12 bottles must be same SKU

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Cocktail concept

Green-minded

Coc k tail s

We interview Tom Soden, co-founder of Nine Lives, who explains how sustainability is at the heart of Nine Lives’ offering.

N

ine Lives, south London’s bar sensation, has announced the launch of its latest innovative cocktail menu. With an even greater focus on sustainability and dedication to reduce its carbon footprint, the new menu is made up of a collection of signature cocktails, sharers and remixed classics.

“We wanted to create a menu with an even stronger focus on sustainability and reducing our carbon footprint,” says Tom Soden, co-founder of Nine Lives. “We let the ingredients lead the way, using what grew well in the garden or what is readily available from local markets. Ultimately it is about being conscious, with the core concept to simply make tasty drinks that people enjoy.

“Sustainability is a goal, it isn't something which is instantly achieved. We prioritise it by having it at the forefront of our minds and working with people who have it in theirs. It is within every element of Nine Lives; from the bamboo straws, to the reclaimed interiors and uniforms and ingredients used in the drinks.”

Growing green A part of Nine Lives unique offering is that often a lot of the herbs used in its cocktails are grown from its very own garden. This wonderful eye towards sustainability and considered resources shows the bar is a cut above the rest.

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Soden elaborates on this offering. He says: “The garden has been growing for about a year now, we have experimented with different herbs and fruit plants and work with St Mungo's on the upkeep.

The garden allows for the bartenders to take what they need without the negative impact of packaging and transport. They are also able to use otherwise wasted ingredients as compost in the garden, so we are wasting less. It is another method for us to be more conscious about how we affect what is around us.”

Cocktails galore The menu offers a wide variety of cocktails; with some notable ones inclusive the Kelross Daiquiri (Ron Zacapa, Bramley apple juice, Hackney honey), Kafe Kernal (Kuka cold brew coffee, tonic water, popcorn) and Ephemeral (Somerset cider brandy, cherry, hazelnut, lemon and parsley).

Chatting to Soden, he says tells us the cocktail in which he is most proud. He explains: “I would say this is the Lutra from the original menu. I originally created the drink 12 years ago for a R&D session with Dale de Groff when I worked for the Match Group with the recipe on the Nine Lives menu being a slight tweak. It tasted incredibly current when we launched it and sold very well but I decided to remove it from the menu to change things up.

“Even though we removed it from the menu it’s still one of the top selling drinks which is a great testament to it, perhaps it would be a modern classic if I shared the recipe. A close second would have to be a drink called La Belle which I made nine years ago while working in Melbourne and recently found out it’s still on the bars menu and a top seller.”

Cut above the rest Nine Lives offers a lot to the local London area and the community, which as Soden explains, is why it stands out.

He concludes: “Nine Lives is a real neighbourhood bar, something quite difficult to find in London. It is the kind of place where everyone knows each other or will do by the end of the night. We care about every part of it; there is a real focus on music for example, which means you get to hear some of the best DJs in London playing for you on a Saturday night, through a Frankenstein sound system which we built ourselves using old parts, creating something pretty magic.”

Mixology

Mixing it up Meet Murray Phillips, On-Trade Progress’ resident mixologist, who imparts his wisdom on all things shaken and stirred.

I

'm going to be honest here...I'm not a writer. In school, I only just got a C in English because I watched the film Of Mice and Men (starring John Malkovich and Lieutenant Dan from Forest Gump) rather than reading the book. You can imagine how much I've read since then. I've always been more productive watching others rather than reading. I believe that’s why I love working in the bar. As with almost everything in life you have to dive in with both feet. With this column that is what I'm going to try and do.

Along with finding historical facts and writing on cocktail topics.

I'm planning on trying making syrups and infusing alcohol, in the future distilling our own alcohol. Most ideas I haven't tried/thought through yet. I want to let you know what it’s like and how it goes; hopefully making some great tasting stuff! Cheers everyone!

A bit of history The phrase "blind drunk" originated from the USA back during the prohibition period (1920-1933). During this time illegallyimported alcohol was hard to come by and wildly expensive.

As a reaction, almost overnight, home distilleries were set up. Often run by the Mob or independent distillers wanting to make a quick buck. The 'Bootleggers' would make their alcohol whatever way they could. Using car radiators and bath tubs to produce strong, clear alcohol such as moonshine.

Though using bath tubs and radiators may have been good to produce alcohol in fairly big batches for little expense. It often left consumers falling ill with lead poisoning which leads to blindness and sometimes death. Happy days!

The Julep strainer was made at first to be used by the customer rather than the bar tender. Back in the 1800s dental hygiene wasn't as advanced as it is today. Many suffered from sensitive teeth, drinking a cocktail with crushed ice such as a julep would be painful. So the strainer was made to sit perfectly on top of the drink stopping the ice touching the drinkers teeth. Thankfully someone came up with the straw, so we don't have to spend a fortune on replacing stolen julep strainers!

Grandma’s favourite With summer ending and autumn just around the corner. I've realised I've been away from home over five years now and some things you miss more than others. I've been longing for my gran's cooking, granted mum and dad have to keep an eye on the best before dates in her cupboard (found a tomato sauce bottle from 97) but when she's on form you can't beat it. There's a couple of ingredients my gran swears on but two come to mind as a great pairing apple and ginger. The sweetness from the apple and heat from the ginger work so well together. I tried to come up with my own ginger and apple syrup. The recipe is really easy and flexible. Feel free to make changes and develop it.

Recipe: • 1 cup of sugar • 2 cups of water • Pour water and sugar in a saucepan and heat and stir until dissolved.

• Cut up 3/4 apples and peel and chop couple of knuckle sized pieces of ginger (or as much as you want) • Chuck them in too and bring to a boil let simmer for 20-30 mins. taste as you go. Some other ingredients that'll work well with this are honey, vanilla pods, lemon or a cinnamon stick.

• Once you're happy let it cool down and strain into a bottle.

I personally like to add dark rum in the bottle. It looks great floated on top but once shaken in will add a great boozy kick that grandma never gave you. It should keep at least a week in the fridge.

countdown to christmas

mix

it up

With Christmas fast approaching, we discuss why on-trade should be stocking up on all things drinks.

C

hristmas is truly the best time of the year; not only because customers are at their happiest, but also because the hospitality industry takes on a magical buzz. This busy time of year often translates to better profits and welcomes in the new year with more inspiration and funds for the future. Getting prepared for this time of year is key, and while we may only be in the first few fledgling months of autumn, staying well ahead of Christmas, and more importantly, being prepared, will ensure your venue has a smooth festive period.

This translates to ensuring that your bar is well stocked ahead of the notoriously busy season and making purchases early to ensure that some of your customers’ favourites don’t sell out.

In this issue, On-Trade Progress is discussing some key drinks you could be stocking up on; some of which you may not have even considered (such as mulled wine and hot chocolate), as well as the more alcohol-heavy beverages (such as vodka and champagne).

Champagne While many hospitality entrepreneurs may consider Champagne to be a drink only popped for celebration; many customers tend to splash out around the holiday season, considering Champagne to be part of the glitz and the glam that

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accompanies Christmas festivities.

Often, hospitality professionals make the mistake of only adding one standard Champagne to their wine menu. While this makes sense for some smaller venues that may not have the revenue to invest in more expensive bottles, ensuring you have a wider selection of Champagnes is key.

The public are becoming more knowledgeable about different Champagne types and are often keen to explore beyond the regularly stocked on supermarket shelves. As usual, we always recommend doing the core bulk of research yourself; and if you have the funds, a trip to the Champagne region of France

countdown to christmas may be worth it. This way you can educate yourself on the drink and take that knowledge back to teach your staff – all of which will ultimately benefit your customers.

Vodka Vodka is a must-have in all bars, and especially important to offer a variety in the lead up to Christmas. This versatile spirit can be ordered straight and neat as a refuge to the inevitably cold winter upcoming.

Alternatively, and perhaps the most popular option, is to make sure that that you have a vodka for every cocktail. The use of vodka in cocktails over the winter months is prominent, meaning that your cocktail list should support not only a diverse range of cocktails, but a diverse range of vodkas to accompany.

Whether you’re planning on making a sumptuous cocktail, using Christmas flavours, such as cinnamon and ginger, and combining it with the perfect vodka – ensure you have a range of bottles for your customers and your cocktails.

is a key winter warmer, it is essentially a Christmas drink. Make sure you advertise your offering through social media or regular signage, as often customers will go out looking for the experience of drinking mulled wine around Christmas time.

Mixers

Mulled wine Mulled wine isn’t only for cozy Christmas markets, it can make a wonderful addition to any pub, bar or restaurant offering. It is advised that you invest in a mulled wine warmer of some description; this means that you have the freedom to brew your own mulled wine and keep it warm for customers.

You can make lots of your own creative additions to the basic mulled wine to make it truly stand out, such as cinnamon, orange or liquor. While this

Sometimes, finding the perfect mixer is almost more essential than finding the perfect spirit. Mixers are can come in all shapes and flavours and with the mixer market becoming more creative, there is a multitude of options to choose from.

When starting your mixer hunt, it is often best to consider the basics – for example, ‘gin and tonic’ is popular year-round, so perhaps you want to change your tonic closer to the Christmas. Rather than offering a lighter tonic for the summer months, perhaps you have a heavier one to consider; or a tonic that is seasonally flavoured.

Hot chocolate Moving away from the alcoholic beverages, we arrive at one the nation’s

favourites - hot chocolate. Now while not every venue will be able to produce pure melted chocolate with milk for an artisan flair (but if you can, then well done), considering your hot chocolate option around this period is important.

Most venues will move away from the simple powder and water combination, and rightly so – this is often something the customers can make in the comfort of their own home. They want something that is a step above the rest. For this I always recommend mixing your chocolate powder with hot milk and adding a seasonal sprinkling of cocoa powder.

Some venues may choose to step it up a notch again and add (similar to mulled wine) a hot chocolate heater. This means that you have more license to create a hot chocolate from pure chocolate, the machine should stir the chocolate so that it remains warm and in its liquid form.

With many other venues across the country starting to prepare for the Christmas season, and the public demanding an earlier start to Christmas facilities every year, you should be preparing your venue for the festive period.

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drinks

splendid gin!

Pocketful of Stones divulges its success story to On-Trade Progress.

P

ropping up the bar counter well after hours on a gloomy February night in London, two brothers, talking all things booze, hatched a plan to start a distillery in Cornwall. The idea was to make whisky, because, well, they freakin' love whisky, and preferably somewhere near the ocean. They fantasised away. Days were to be spent surfing and exploring the coast line and nights distilling. But while whiskey was still a distant dream, their story starts with gin! And with that, the seed for Pocketful of Stones was planted, but its realisation still many sleepless nights away.

It was in the cellar of The Lukin eventually, a small London boozer, that Shaun and Dale experimented with recipe after recipe.

Playing with flavours and techniques. After months of trial and error, a definitive gin recipe was formulated, or so they thought at least. It would still take six months to complete, but the basis was there.

Go getting Shaun made the move to Penzance in Cornwall, rented a small unit on an industrial estate and set about building the distillery.

Stills were commissioned from Portugal, ingredients sourced, foraging courses completed. Followed by processes of label design, bottle purchase... It was a busy time. Still, moments were found to enjoy the Cornish spring and summer. Within the first two seasons, the gin reached its final stage. And it was rather splendid!

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“It was during those first few months in Cornwall," Shaun says, "that Caspyn took on its own unique personality and flavour profile. I’m not saying they are typically Cornish flavours, they’re not, but I did take a lot of inspiration from my surroundings.

“The crystal clear waters of the Atlantic and all the blues, pinks and whites in the hedgerows during Spring were just so fresh and invigorating. So much so that I adjusted the recipe to reflect where I was now living. Sencha Tea and Lemon Verbena were layered on top to provide the crisp and refreshing aspect to the gin.”

Furthering this, Shaun also developed a Midsummer gin. The same base, but infused with more crisp summer ingredients, such as cucumber and dill.

A success story

Whilst exploring the Cornish countryside, Shaun stumbled upon an ancient stone circle near Mousehole that he thought was the perfect inspiration for the name of the gins. Caspyn was proposed. Everyone loved it. It was ‘ungoogleable’ and sounded Cornish.

The gins have been out for just over two years now but the boys at Pocketful of Stones haven’t been sitting idly by.

They’ve added more seasonal gins to their portfolio, as well as the beautiful Morveren Absinthe. Both Caspyn and Morveren have already won various awards this year.

Just before the labels went to print, Shaun decided to go relax by the stones and get a proper feel for them. On arrival, and to his dismay, he realised he had the spelling wrong. The sign at the entrance read CASPN. He further discovered that it wasn’t the name of the stone circle at all. It was an acronym for Cornish Ancient Stone Preservation Network!! The spelling was wrong, the meaning was wrong, but the name had already been very positively received, and so it stuck.

They’ve also been experimenting with local cider makers and breweries and already have some cider brandy and whisky stocks laid down.

Pocketful of Stones has become a platform for innovation, with devotion, passion and craftsmanship at the heart of it. It expands with the crowds loving it, and continues to leave smiles on people's faces wherever its travels take it. If you've not seen it near you yet, rest assured. It's coming soon!

Brewers Association

The great campaign

Bob Pease, CEO/president of the Brewers Association, the not-for-profit trade body representing small and independent American craft brewers, on the latest initiative for the Brewers Association’s Independent Craft Brewer Seal

"

In America many beer drinkers care about who makes their beer but the marketplace is becoming increasingly confused as global brewing companies acquire small and independent breweries to confuse the beer drinker and promote the ‘illusion of choice’. The Brewers Association feels that such acquisitions are bad for the beer drinker because it reduces choice and creates an unfair advantage for ‘Big Beer’ in terms of access to raw materials and distribution. We support a beer market landscape where consumer pull, not supplier push, is the key factor in determining what beers goes on shelf or on tap.

Nielsen research shows that independence is important to the majority of beer drinkers and they want transparency of ownership. So, last year we created an Independent Craft Brewer Seal to differentiate independent breweries and educate beer lovers about which beers are independently produced.

It features a beer bottle shape flipped upside down to capture the spirit with which craft brewers have upended beer, while informing beer drinkers they are choosing a beer from an independently owned brewery. To date it has been adopted by more than 3,700 craft brewing companies, representing more than 80% of craft beer volume. Based on data tied to the independent craft brewer seal 90% of consumers surveyed were interested in the seal and what it stands for, while beer drinkers who have seen the seal show a 77% increase in prioritising beer from independent breweries.

We are now launching a new national awareness campaign “That’s Independence You’re Tasting’ to distinguish and promote America’s small and independent craft brewers and grow further awareness of the independent craft brewer seal. The two new integrated advertising videos focusing on independence and choice can be viewed across a variety of media platforms. They tell the story of America’s 6,600+ independent craft brewers.

Independent craft brewers are a success story for American industry and each one is a unique contributor to its community and should be celebrated. As a national campaign, ‘That’s Independence You’re Tasting’ generates awareness beyond any one individual beer or brewery and touches the spirit of independence that’s a core American value. We are proud to be able to do for our Brewers Association members what would be extremely difficult for them to do individually. The new campaign is designed to keep independent craft brewers top of mind and encourage beer lovers to ‘seek the seal’ when making beer purchases.

Research shows that seals are effective for both sales and trust: - the fair trade seal increased coffee sales by 10% over nonbranded labels - the organic label has strong connections with 60% of millennials, with 54% of them expressing confidence in the integrity of the label - and Vinepair suggests that: “given the speed of information dissemination in the digital age , and passion of craft beer drinkers, the Brewers Association’s seal could easily surpass the reach and impact of organic food labels.”

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IN THE MIX

Recipe for

Black & Cola with

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On… the plate

Spiced Pork Belly, Pomegranate & Pear Salad using my Venix Combination Oven For The Pork Belly Ingredients 1kg quality Pork Belly (boned, skin removed and set aside, DO NOT score the skin) 1 tbls Chinese five spice 1 tsp Fennel seeds ½ tsp Coriander seeds 2 tbls Honey 2 Cloves Garlic 2 Sprigs Rosemary 3 tbls Extra virgin Olive Oil Salt and Pepper ½ Bottle Dry Cider Method

1. Rub all ingredients (except the cider) onto the pork belly and marinade overnight.

2. Place pork belly in a vacuum bag 3. Set the Venix oven to 70’c, full steam, full fan 4. Place in the oven for 16 hours

For Pork skin Ingredients

Few Sprigs of Rosemary ½ tsp Black Mustard Seeds Salt and Pepper

The Venix Combination Oven generates a very high density of steam inside the oven chamber which makes the temperature very stable, allowing you to work within one degree, turning your Venix oven into a water bath.

to finish the dish

Method

1. Finely chop the rosemary and then sprinkle all ingredients onto the fatty side of the pork skin.

2. Place the pork skin (skin-side down) on the work bench, roll up the skin really tightly to make a Swiss roll type sausage and warp with cling film, tying off the ends.

3. Place in the oven with the pork belly to steam at 70’c for 2 hours.

4. After 2 hours take the skin out of the oven place in the fridge to set, leave the pork belly in the oven to continue cooking.

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By setting the oven to steam instead of convection, we can more accurately control the temperature inside the oven chamber.

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1. After 16 hours remove the pork belly from the oven 2. Remove the belly from the vacuum bag, saving any meat juices that comes with it (careful, the pork belly will be super tender) 3. Portion the belly into 4 equal pieces and place into a non-stick skillet 4. Take the pork skin out of the fridge and unwrap from the cling film.

5. Slice the pork skin into very thin discs (as thin as you can) 6. Place slices onto a non-stick GN tray and sprinkle with Maldon sea salt

1. Now set your Venix oven to 210’c, fan on 4, valve fully open, humidity 0 2. Place the pork belly and pork skin discs into the oven and roast until the belly has caramelised (it might look a bit dark but trust me this is a good thing), and until the skin discs have turned a beautiful golden colour and gone ultra-crispy, about 7 minutes 3. Deglaze the skillet that you cooked the pork belly on with ½ a bottle of quality dry cider and the pork juices, reduce and then emulsify with a large knob of butter, this is your sauce.

Serve immediately I’ve served mine with a simple pear and pomegranate salad, beautiful.

Top tip I cook my pork overnight, that way I’m freeing up the oven for other dishes through the day.

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tableware

#trending

On-Trade Progress discuss the rise of pastel-coloured plates.

I

t used to be that the white plate was a signature in all restaurants, and for many higher-end restaurants, the white plate remains the only option. Usually, you will receive decadent food served on a plain, white plate. Why? To make the chef’s presentation of the meal stand out.

some venues are adopting floral walls or pretty cocktails to draw in these customers, a simple change in tableware may be enough to make your offering social media compatible.

Instagram

Tableware needs to stand out and move with the trends. This is why, if it is within a venue’s budget, switching up your tableware offering is key.

However, with restaurants and bars needing to consider their ‘Instagrammable’ abilities, tableware is changing to become more appealing. This means moving away from the traditional white plate, and moving towards complimentary and dull colours, such as pastels. While it’s rare to see food served on black, dark green or even purple plates, more restaurants are now adopting these pastel colours to show off their dishes.

As with all trends, this may be temporary, but millennials are opting to prioritise restaurants where they can take filtered Instagram-appropriate pictures. While

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Standing out

With the pastel-plate trend growing, you don’t need to settle for plain, pastel colour plates either. Perhaps you want to create your own innovative design on the plate, or even buy a plate design that matches the interior of your venue.

Fortune favours the bold and with venues continuing to innovate their tableware offering, you’re likely to attract a range of customers to your restaurant, bar or hotel that enjoy the aesthetic of the table, as well as the food, drinks or snacks you serve.

Purchasing your tableware Fortunately, if you’re an SME, you don’t need to necessarily buy in bulk. You can really take the time to find the right pastel plates for you.

You can also take this chance to add a taste of authenticity to your venue. For example, if you serve Italian food, you may want to source your plates from Italy. This will be a great talking point to share with customers and will also add a touch of authenticity to your venue; in the same way you’d try and source authentic Italian ingredients for your food. Every little step you take towards making the experience more immersive for customers, is a good one.

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Offering world-class hospitality speakers, great industry professionals and a wealth of live demos, Restaurant & Bar Tech Live is only around the corner.

Taking place at ExCeL London from September 25th and 26th, On-Trade Progress has been getting excited and chatting to some of the key exhibitors industry will be meeting. Moreover, we will be wandering around the show ourselves. We can’t wait to see you there!

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Restaurant & Bar Tech Live

The show to go to On-Trade Progress explore all the brilliant reasons you should secure your place at Restaurant and Bar Tech Live today.

T

he bar industry is changing. In a day and age where technology is taking over, being even half a step behind on the latest innovations can be a risky deal breaker. Operators and owners are seeking the solutions that can make their business thrive so as to stay afloat in an ever-competitive market. Thankfully, On-Trade Progress magazine has just the show to help you do that…

Restaurant & Bar Tech Live has you covered with the latest technology to turn your business into one of the venues of the future. And now it’s just around the corner - the show will be returning to the London ExCeL on the 25th & 26th of September!

In the last two years, the show has perfected a combination of futurism, aesthetics and functionality, providing a highly targeted hub from which the latest innovations can be discovered, all in time for the busy weekend service. This is the ultimate marketplace for the bars of the future.

To make your experience even more complete, the show will run directly alongside the Restaurant & Bar Design Show, which will provide you with the concepts and ideas to transform your establishment and give it the style and ambiance that fits your brand.

Convert your bar into the perfect mix of technology, aesthetics and functionality,

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by visiting the several zones the show has to offer! Here is a look at some of them:

Lighting Zone Lighting is vital to every bar; through it you can emphasise colour, expand space, highlight features and adorn a room with character. The Lighting Zone aims to provide you with the most advanced lighting solutions that will give your establishment the spark it deserves. Gaze at the huge array of different lighting options and find the next innovation that will animate every corner of your establishment, making it a sight to behold.

Design Zone Design is more than just the way your bar looks. It is the physical embodiment of your brand and what it represents.

Your design will be the first interaction that your customer has with your business, and we know how important that impression is! The Design Zone will provide you with a flurry of inspirational ideas that will enable you to express your brand identity to the world, just the way you want it. Whatever your style, you are guaranteed to find displays of genius amidst the most revolutionary designs the world has to offer. Visit the Design Zone to set yourself apart from

your competitors, and let your brand speak for itself.

Over two days, more than 4,000 highly targeted professionals from all over the globe will come to see over 300 products and services that are revolutionising the bar industry, they’ll also have the opportunity to witness industry altering panel debates, network with some of the top decision makers in the industry, experience live demonstrations and much more!

So, if you are looking to be at the forefront of the industry and find out the latest trends that are going to revolutionise the bars of the future, then you have register to Restaurant & Bar Tech Live!

It’s absolutely FREE, so don’t miss out.

Register at www.restauranttechlive.co.uk

The Cutlery Polisher Company LTD ARE YOU STILL HAND POLISHING CUTLERY?

ÂŁ3.57

per day All-Inclusive Rental

PROBLEM:

Baskets full of washed and wet cutlery waiting to be dried and polished by hand, this is time consuming and costly.

SOLUTION:

Place handfuls of wet cutlery into the cutlery polisher (8-10 pieces at a time with 3-4 seconds between handfuls).

R E S U LT S :

After 35 seconds perfectly polished cutlery will emerge. A full basket of cutlery can be polished in one minute!

A full basket of cutlery can be polished in 60 seconds!

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37

Restaurant & Bar Tech Live

People first

Caterer.com discusses the process of hiring great people in tough times.

T

he UK hospitality industry is one of the UK’s biggest employers, providing jobs to seven percent of the working population. Businesses are rightly proud of the service they provide and their quality of output. However, hospitality is not largely seen as an appealing career choice for those entering the workforce, and this, combined with the uncertainty of Brexit and the lure of other sectors, is leading to a talent crisis for the sector. For any employer, recruitment is a serious challenge. Hiring great employees is still entirely possible however, and undeterred, businesses large and small are putting in place programmes that not only attract the talent

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they need, but also develop and retain it.

Right first time At Caterer.com, we’re focused on helping people find good jobs in this fantastic industry, and supporting employers in hiring the talent they need, in order for their businesses to thrive. Getting it right is no easy task, but successful employers are focused on developing and delivering talent strategies and approaches that really deliver and retaining the people they want to hire.

Many employers are now concentrating on showcasing their employer brand to attract

the people they need. This is something that any employer can embrace, whatever their size. Popular hamburger chain, Byron listened to their existing employees to develop an easily identifiable brand that worked to attract strong candidates. They adapted job adverts accordingly, selling the ‘people and fun’ side of Byron Hamburgers.

Overall staff turnover dropped, and Byron recruited 128 new managers into the business, as a result of this campaign.

Industry leader When it comes to retaining great employees, LEON Restaurants are leading

Restaurant & Bar Tech Live the field. Eating well and living well are at the heart of the LEON brand, and to that end, the company opened a well-being space where staff can drop in and take training sessions free of charge, often from instructors who are also day to day LEON employees. Not only does this allow team members to express themselves as the people they are beyond their jobs, it further immerses employees in the culture of the company. This, together with other innovative programmes, has resulted in a range of benefits for the business including high staff retention rates.

Welcoming employees to the business in a professional and meaningful way, whether through a full on-boarding programme or on the job training, has a direct impact on retention rates, and productivity. So often, the first weeks in a role are hectic and unstructured, leaving the employee feeling unsure of their objectives and unsupported.

Taking the time and effort to on-board

new employees well is a worthwhile investment for any business. To combat this, National Theatre deliver a strong three-day training session and employ a variety of methods including hands-on interactive activities, quizzes, roleplay and games to welcome candidates and immerse them into the culture of the business. They also train staff across catering departments, giving new hires a 360 degree view of the business.

These are employers of all sizes and from all regions.

Awarding greatness

The awards ceremony and dinner is attended by over 500 hospitality professionals from UK hotels, restaurants, pubs, bars and food service employers.

This year the event takes place on October 1st 2018 at Park Plaza Westminster, London.

LEON, Byron and National Theatre are among the winners of our prestigious Caterer.com People Awards. These annual awards applaud and reward the bravest and best talent initiatives in the UK hospitality recruitment, retention and development. 13 awards are judged by panels of industry experts, who are continually impressed with the groundbreaking quality and imagination of talented employers from across the UK.

When it comes to hiring the talent the industry needs, hospitality employers are facing uncertain times. Those who innovate, learn from each other and seek to stand out to candidates, no matter what size their business may be, will continue to attract and retain the best talent.

For further details contact awards@caterer.com To speak to Caterer.com about your recruitment challenges visit www.caterer.com or call 0333 0145111

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Restaurant & Bar Tech Live

of the show Introducing AccentPOS® Hub: A comprehensive back-office dashboard for restaurant managers.

A

ccentPOS® Hub, is an online companion application to AccentPOS® by Accent IT Services; an Apple iPad point-of-sale (POS) application for hospitality venues.

The Hub enables restaurant managers to keep track of individual venues.

Connected to the AccentPOS® iPad application, the Hub tracks usage in realtime allowing managers to make more informed decisions about multiple outlets in seconds. The Hub is ideal for both small independent establishments and large multi-outlet brands.

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Key features of the Hub include:

language, ensuring it is recognisable to existing staff members.

Menu configuration

Variants

Create multiple menus and allocate them to in-house and takeaway, allowing for differentiation in price, range and description. Edits to any of the menus can be completed in real-time and are applied to the in-house iPads upon sign-in. AccentPOS® offers flexible menu configuration with custom primary and sub categories. Menus can be arranged in a format that suits the current brand

AccentPOS® variants are a universal addition which can be added to menu items. For example: a variant for a steak would be the addition of peppercorn sauce at the added cost of £1.00.

Multiple variants can be added to a single menu item, all of which will be displayed when the waiting staff select the item within the AccentPOS® iPad application.

Restaurant & Bar Tech Live Bookings An integrated AccentPOS® bookings widget can be added to your existing website. Once installed, all bookings are collated in the ‘Bookings’ area of the Hub where they can be accepted or declined by the manager and allocated to a specific table at the requested time prior to customer arrival, maximising capacity.

Easy expansion Additional outlets along with their capacity can be added to the Hub to ensure AccentPOS® is ready to go as soon as the Wi-Fi is up and running inside the new outlet. All administrative work such as menu creation and allocation can be done before the restaurant opens or simply reallocated if a menu already exists within another of the outlets registered to AccentPOS®.

Users A new user can be added and the manager can select what role they are performing within the restaurant which then informs their user privileges. Once a username and password has been assigned they are ready to pick up one of the in-house iPads and get started. Existing users can also have quickly updated passwords and can be removed from the system when required.

Accounting Every transaction put through AccentPOS® will appear in the Hub, allowing for a quick and easy cash-out at the end of the evening. All transactions can be opened and viewed in more detail with the ability to re-print receipts if required. Discounts and refunds are also taken into account and can be reflected in the analytics dashboard if the user chooses to apply this information. All of the transaction history can be exported with one click and sent to an accountant in one neat file.

Star hardware To complete the package, the TSP143IIIU USB printer and TSP654IIBI Bluetooth printer from Star Micronics have been integrated by AccentPOS® as the supported POS receipt and kitchen order printers.

The TSP143IIIU offers a unique communication and charge feature via the Apple device’s Lightning cable for a no-fuss setup, reliable connection while the ultra-white casing aesthetically matches Apple tablets. AccentPOS® is also planning to integrate the new mCPrint3™, Star’s latest printer with up to 5 interfaces alongside multiple peripheral hub functionality.

Case study - India Quay Restaurant, Portsmouth One satisfied customer is India Quay, an Indian restaurant in Portsmouth using AccentPOS® and the TSP654IIBI from Star.

Ruman Karim, the owner of India Quay, comments: “Other EPOS solutions are just an electronic ordering system. AccentPOS® provides a scalable solution with greater insight that allows me to see live statistics and report on how each of my restaurants is performing, regardless of my location.”

Ruman also explained that restaurant managers who need the flexibility to change the menu to remove a particular dish that has sold out or to add specials have the power to do so with AccentPOS®. “The manager dashboard puts the control in the hands of the manager so menu changes can be performed quickly and easily.”

As seasonality is a factor that affects hospitality venues, the need to scale up or down staff numbers and supplies to deal with an increase in the number of customers can result in a rise in costs for the business, but AccentPOS® customers benefit from features that offer scalability whilst limiting cost.

“AccentPOS® is fluid. The outside terrace opens in the summer months so the staff can now take orders on the iPad, removing the need for them to physically walk handwritten orders to the bar and kitchen. This increased efficiency allows us to take more orders and welcome more people to experience our food without the need for additional waiting staff. That in itself more than covers the costs of putting the AccentPOS® solution in place.”

AccentPOS® is enhancing its solution further by including a new customer facing app that will be available early 2019 to help customers search, discover, book and collect rewards from hospitality venues signed up to AccentPOS®.

For more information about AccentPOS® and Star visit: www.AccentPOS.com www.Star-EMEA.com Alternatively, visit AccentPOS® on Star Micronics’ stand 2760 at Restaurant & Bar Tech Live, 25-27 September 2018, ExCel, London.

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Restaurant & Bar Tech Live

Customer HGEM asks: Are you managing your guest experience effectively?

H

GEM is a pioneer in Guest Experience Management and has been measuring and assessing guest experiences for many years.

As leaders in our field we can help you identify the opportunities that will grow your business.

Come and see us at our stand (2644) for a free demo of our new Guest Experience Management (GEM) platform - The Hub - and the opportunity to sign up to a month’s free trial for up to 3 locations, including online social review data and a mystery guest assessment. *

Introducing ‘The Hub’ The Hub is a powerful and pioneering Guest Experience Management platform that utilises the latest in business intelligence technology. Complete with configurable dashboards, interactive reports and the ability to stream and analyse data from different sources, the system enables operators to pinpoint exactly which parts of the guest journey need improvement and offers actionable reports that can help make a real difference.

The Hub draws data together from guest

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FOCUSED

feedback surveys, online social reviews and detailed mystery guest assessments that we conduct. A barometer will give each location a combined score and managers at each level can benchmark their performance against their peers.

Additional features such as operational audits, menu analysis and employee surveys help hospitality operators to see the bigger picture and make changes that count.

Makes your life easier Without a guest experience management system, guest feedback forms and general surveys tend to be the go-to methods of gathering data from guests.

While they can certainly play a valuable part, it takes time to collect, collate and analyse, and this kind of standalone data cannot offer the depth of information necessary to make real and impactful changes. Unhappy guests will soon damage your bottom line.

Pinpointing change If you think of the guest journey as a timeline, The Hub helps pinpoint and analyse gaps along the way. When the data suggests that key areas of the timeline dip in the eyes of guests on a regular basis, it becomes clear that this is where operators need to act.

Take the power back The Hub isn’t just another pretty dashboard that you’re left to work out on your own; the expertise of the HGEM team means actionable plans come along for the ride. In this way, we help empower businesses to take control of their guest experience by giving access to the insight they need and translating this information into tangible results and action plans that will positively impact their business.

Today, HGEM works with over 5,000 restaurants, pubs, hotels and event organisers internationally – to join those at the forefront of the sector and find out more about our Guest Experience Management platform, The Hub, get in touch today on 01225 470999, email enquiries@hgem.com or come meet us at our stand (2644). *excluding reimbursements

TemporarY Catering Facilities During Refurbishment

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment

We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens,Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

For further information or to arrange a site visit, please email: sales@mk-hire.co.uk or call us on 0345 812 0800 or visit our website: www.mk-hire.co.uk

Bitter taste?

Is your guest experience creating loyal clients or a bitter taste?

Make it easy for your guests to interact with you and build loyalty.

HGEM can help you capture comments from guests with easy to use surveys that

WITH WiFi

complement your brand. Understanding what you do well and the reasons behind

Need a new

GDPR compliant marketing

solution?

any negative feedback is essential to keeping your guests engaged and happy.

Food for thought at

www.hgem.com

Get in touch for your free demonstration of the industry leading Footfall Driver online tool

0800 031 48 70

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43

On… Tech

By

yourself

With self check-in kiosks at hotels on the rise, On-Trade Progress discuss the benefits of this revolutionary technology.

B

usiness travel as we know it is constantly evolving. Once upon a time, it was essential to fly internationally for week-long meetings, but now, with the development of technology and the use of Skype (and other video-based technology), people are able to do business from the comfort of their own conference rooms. However, the demand for business-based hotels still remains; with simple amenities and no frills, business people and the public and now opting to choose these hotels.

The technology revolution has seen more and more options to create a swift check-in process; in-line with these basic but clean room offerings. This means adopting another technology-focused option, which is already globally used by supermarkets, that could change the way we check-in forever.

All by yourself Premier Inn was one of the first UK hotels to adopt the self-check-in kiosks, which allow customers to check-in to their stay easily and quickly – and importantly, through a machine.

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With only a few key pieces of information (mainly your name, post code and check-in number) you are given access to your key and room number. This easy-to-use option reduces the queues to the reception desk and takes the weight off the hotel staff. This is especially essential during busy check in times, or if the hotel is being utilised in conjunction with a particular nearby event or conference.

Benefits When we discuss the use of self-checkin desks with hospitality entrepreneurs; their first concern in their staff and their image. It’s important to note the latter; not all hotels will want to adopt this style – often luxury or boutique hotels feel the face-to-face reception desk is a part of their customer experience, and by all means, if this works for your guests then stay the same.

The staff is another matter to consider; as with the supermarket self-checkout revolution, people were concerned staff would lose jobs, for hospitality this doesn’t have to be the case. Staff can focus on other areas that matter in their venue; for example, delivering excellent customer room service, or helping multitudes of guests check-in through an electronic kiosk.

An excellent benefit for hospitality is that a check-in kiosk is a great opportunity to create upsell and other revenue opportunities. For example, a lot of the time guests may not have added the breakfast option to their stay; a simply pop up stating that the customer can get a discount on tomorrow morning’s breakfast when they check in at the click of the button is a fantastic opportunity to upsell an already popular add-on.

Lastly, using a machine allows the correct guest data to be harvested; rather than one customer having to fill in the same details every time they check in, with the machines, they can have a reoccurring account, so you can track exactly how many times they have made reservations with you.

WHEN DISASTER STRIKES...

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In the cellar

high quality

Cask Marque talks how you can ensure you cask ale is up to high-quality standard.

C

ask Ale drinkers are passionate about quality. It only takes one drinker to hold their pint up to the light, or one to wrinkle their nose when they smell their beer for others around them to start questioning the quality. We know that 34% of beer drinkers will not complain about poor quality to you – they just walk out and never return. So it’s essential to get the quality right first time, every time.

Use our fault finding chart below to identify any faults, understand the cause, and rectify the problem.

My Cask Ale is cloudy and hazy

My cask ale has an ‘off’ aroma and/or flavour

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The cask ale has been on sale for too long or gone past its best before date

Ensure you stock brands and container sizes which can be sold through within three days

Cask accidentally disturbed

Ensure the container is secured firmly on the auto tilt or in a place on the cellar floor where is can’t be knocked

The cask ale is being stored in a cellar which is too cold (<11°c)

Cask Ale picks up a ‘chill haze’ if stored in very cold conditions. Check your cellar thermometer and if it’s too cold, adjust your cellar cooling unit

The cask ale is being stored in a cellar which is too warm (>13°c)

Cask ale is an unpasteurised food product and will ‘spoil’ when stored in warm conditions. Check your cellar thermometer and if it’s too warm, call a refrigeration engineer

The beer lines are being cleaned incorrectly or infrequently

Yeast build up in lines is a major cause of cloudy beer. Check the lines are being cleaned every 7 days with a good quality line cleaner, and ensure during the line clean the solution is agitated at least three times through the lines to shift any stubborn yeast deposits

Over tilting the container

Check the autotilts are set up correctly for the size of container. If manually tilting, tilt the cask when 2/3 full, and ensure the back of the cask is no more than 3-4 inches higher than the front

Cask ale not fully conditioned

Leave a soft peg in the top of the cask for a further 24 hours, or if using extractor rods, leave the vent valve open for a further 24 hours

Hard peg not removed during service/ vent valve in closed position

This causes a vacuum in the beer line and disturbs the sediment. Check a soft peg is in place before dispensing the beer or open the vent valve on the extractor rod

The cask ale has been on sale for too long or gone past its best before date

Ensure you stock brands and container sizes which can be sold through within three days – or simply reduce your range

In the cellar

My cask ale is lively and ‘fobbing’

My cask ale is flat

The beer lines are being cleaned incorrectly or infrequently

Yeast build up in lines can cause beer to taste like ‘butterscotch’. Check the lines are being cleaned every 7 days with a good quality line cleaner. Ensure the lines are flushed through with plenty of cold water after a clean

Perishable food is stored in the cellar

The smell from fresh food can cross contaminate beer in the container

The cask ale is being stored in a cellar which is too warm (>13°c)

Cask ale can easily go ‘off’ and pick up unwanted aromas and flavours when stored in too warm an environment. Check your cellar thermometer and if too warm, call a refrigeration engineer

Cask ale not fully conditioned and still ‘working’

Take off sale and place a soft peg in the top of the cask for another 24 hours. If using extractor rods, keep the vent valve open for a further 24 hours

The beer lines are being cleaned incorrectly or infrequently

Yeast build up in beer lines causes all beer to fob. Take beer off sale and give the beer line a thorough clean. Ensure the line clean solution is agitated at least three times through the lines to shift any stubborn yeast deposits

The beer is being dispensed incorrectly

Check how your staff are pouring the beer – are they pulling the handle too briskly?

The cask ale is being stored in a cellar which is too warm (>13°c) or warming up in the beer lines on the way to the bar

Check your cellar temperature. If required, a separate ‘ale python’ can be fitted to ensure the beer is kept at cellar temperature all the way to the bar

The container is not hard pegged/closed between sessions

Check all casks are hard pegged when premises are shut to keep the ‘condition’ in the beer. With extractor rods, turn the vent valve to the closed position

The cask ale has been on sale for too long or gone past its best before date

Ensure you stock brands and container sizes which can be sold through within three days – or reduce your range

The beer is being dispensed incorrectly

Check how your staff are pouring the beer – are they pulling the handle too slowly and not creating the required ‘head’ on the beer

Glasswasher

Incorrect or overuse of glasswash chemicals can cause a build up of residue, which causes the head on beer to collapse. Check glasses are free rinsing

Cellar is too warm >13 degrees

Check cellar cooling fans are operating correctly and turned on

Cask Marque can offer help, advice and training on the quality of your cask ale. The organisation has over 50 qualified beer inspectors and trainers working throughout the UK. For more information on training or getting your outlet Cask Marque accredited, visit www.cask-marque.co.uk or call 01206 752212.

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47

In the cellar

InnCellar Equipment, a leading supplier of cellar equipment, talks to On-Trade Progress about benefiting hospitality professionals.

I

nnCellar was originally opened as a business by two old stalwart members of the brewing industry, with at the time nearly 80 years of experience within the brewery industry (1 now retired, 1 pending slowing down), and is now operating as a Partnership by Mike Williams and Kyle Williams.

The company has made steady progressed over the past years, to now being a leading supplier of Jackets for Cask / Keg Cooling Systems, suppliers of beer festival, racking and cooling equipment for both hire and sales, plus all ancillary fittings and materials.

Our recent expansion and move to larger and more modern premises, has been mainly due to the increase in business from the satisfaction and recommendations of customers, as to the quality of products, advice and the service they have received from InnCellar.

Our Cask / Keg cooling Jackets, are one of the best designed and excellent quality, range of products used for guest ales, beer festivals and the events sector of the licensed trade. Also from an on sales and dispense point of view, the use of the jackets where a cooled storage area is the main problem, then they can overcome a lot of the problems that are often reported and related to equipment faults.

We have recently developed a new design and variation of the Multi-Purpose Jacket© which was launched last year, catering for most of the multiple applications now needed to cover some of the new influx of CASK/KEG manufactured variations.

Also widely noticed by customers, has

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been the more recent introduction of the 3 over 3 Occasional Beer Racking which is compatible with all the existing festival racks.

Ice Blankets ), Stillage ( Tilters, Beer Festival and Cellar Racking) that have all been developed, with the utmost attention to price, quality, and efficiency.

Also a 4.5 Gallon (Pin) adaption for both our Festival and Tilter range of Racking systems, thus making these adaptable to all various stillage requirements.

All our products can be complimented by a fully stocked range of Ancillary Equipment fittings and materials, to achieve the “Perfect Pint”.

Visit our website to see our full range of Cask/Keg Beer Products include, Cooling (Jackets©, Saddles, Probes,

If you are looking for that personal touch, backed up by experience.

Why not call us on 01142 727 426, when looking for your next quotation.

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49

In the cellar

Key questions answered On-Trade Progress interviews A-Caskâ&#x20AC;&#x2122;s Philip Smith on how to provide the perfect pint.

How important are the cellars to a pub or bar?

Vital! The cellar is the engine room of any pub or bar.

What are the key things that operators need to be doing on a daily/weekly basis to ensure that their cellar is in top condition? * Clean beer pipes at least once a week * Maintain correct temperature 11c/13c all the time * Keep the cellar floor clean and clear of spillages * Keep the whole cellar tidy and rotate stock efficiently * Make sure cask beer containers are sold through in three days * Make sure keg beer containers are sold through in five days

What should operators look to avoid happening in their cellars? How can they best do so?

Make sure you avoid storing any fresh food in the beer cellar and do not allow spilt beer to fester. This could make it go mouldy on the cellar floor â&#x20AC;&#x201C; which in turn can infect cask beer and turn it bad.

Make sure the cellar is not too hot, as this will mean cask beer will be served warm too and may cause the beer to deteroriate. Also, it should be noted that beer that is too cold will produce a chill haze on beer, especially cask.

How important is good cellar management when it comes to keeping cask ale?

What are the key steps to take when it comes to managing ale?

Good cellar management is extremely important, if cask ale is not properly looked after then it can decimate beer sales and affect the whole of the pub's

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business. The key steps are: * Training, effort and common sense * Keep the cellar clean and at correct temperature * Make sure beer lines are clean * Rotate stock * Ensure beer is clear and sound before putting on sale * Put cellar to bed after each session, so turn off gas and for cask replace hard spiles in open barrels. * Or better still - use a Filt-a-Cask available from A-Cask

How should products be stored in a cellar to ensure there are presented to customers in top quality? What steps can be taken to avoid contamination? * Cask beer should ideally be stillaged on auto tilts to ensure the best results and minimum wastage * Good stock rotation * Correct temperature * Clean around keystone and shive before tapping and spiling * Keep cellar clean and avoid spilt beer going mouldy

* Make sure cask taps and keg connecters are thoroughly cleaned to avoid contamination * Never filter ANY beer back into barrels

How can operators get staff involved in cellar management, or is it better to have one or two dedicated people to run it?

Good idea to have one or two cellar specialists who can take responsibility and pride in the job. But make sure all staff understand what is required so there is always cover for when specialists are not available. Therefore, training is essential. Consider Cask Marque/Cask Matters courses for specialists and online training for the rest of staff.

In the cellar

The Beer Line Cleaning Professionals since 2006 Clear Brew provides a fully managed regular dedicated beer line cleaning service. Cleaning both keg and cask lines maintaining dispense quality on a regular repeat 3 weeky cycle.

We are so confident in our cleaning method that we seek no contract and we provide your initial clean and full cellar check FREE of charge! l

Fully managed regular clean

l Minimise

risk/Saves Money

l Glasswasher l Nationwide

l No

upfront costs/No contracts Portable Machine l ATP Testing

l Cuts

l Unique

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l Improved

l Eco

dispense quality leading chemicals l Labour inclusive l Market

Sales and Service

Sales and Service

waste/Improves Yields Staff Training l Detailed Regular Reports friendly of cellar to bar chemicals l Suppliers

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51

equipment

Squeaky clean

impacts a customer’s experience.

Crystaltech has the technical resource to detect even the most obscure glass and dishwashing issues and is always on the look-out for innovative technologies to assist its services. All Crystaltech engineers use a new rapid hygiene testing system which delivers results on-site, within minutes. The swab test can detect if a warewashing machine is cleaning to the expected standard and is therefore safe to use.

The bioluminescence test for adenosine tri-phosphate (ATP) has been developed to measure the effectiveness of cleaning as it measures ATP from both microorganisms and from product/surface residues and is therefore a reliable hygiene test.

Crystaltech discusses why investing in your glass and dishwashing machines is key.

C

rystaltech was formed in 1980 to specialise in the service and installation of all makes & models of commercial glass and dishwashing machines and is now the market leader when it comes to solving warewashing results problems. The company operates nationwide with a directly employed team of over 60, highly qualified engineers with a 24/7 service.

At the helm of the company is Derek Maher who, with over 38 years expertise, has been a pioneer in attaining superior glass and dish washer machine results which has saved operators valuable time and money. As an expert in within this industry, Derek carries out consultancy work with independent pub auditor Cask Marque, is one of the Board Directors for catering industry association CEDA, as well as ensuring leading pub groups, Fullers, Greene King, Stonegate and Charles Wells, achieve award-winning clean glass results across their entire estates.

if the right combination of chemicals and temperature is not achieved.

Impure water can cause cloudiness and polishing glasses increases germ transfer and takes up valuable staff time.

“Many glasswasher detergents are too caustic and cause cloudy looking etching on glasses or, are too weak and leave behind unhygienic residual dirt/proteins, which results in poor head retention – flat beer. Many of the major brewers and pub operators have identified this problem and insist that managers renovate their glasses regularly,” says Maher.

Previously, this process required a time-consuming process to remove the powdered residue but the introduction

by Derek of a liquid renovate has saved many wasted operational hours as it can be connected to the automatic detergent feed of the glasswasher. Derek recommends renovating glasses on a regular basis or continuously to remove protein, beer and wine residues.

Thinking ahead

Staying clean Glasswashers and dishwashers can be the main source of cross contamination within the pub and catering environment,

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With the pub environment in mind, Derek has also developed a reverse osmosis system which pushes purified water through the wash cycle resulting in the need for fewer chemicals at a lower temperature to deliver flawless results and can reduce the need for cleaning chemicals by 70%, making it a much more energy efficient proposition. Lower wash and rinse temperatures also mean glasses don’t retain as much heat and, as we know, a hot glass warms the beer and

Crystaltech can also detect bacteria from a specific water source with the 3M™ Clean-Trace™ Water Plus - Total ATP (AQT200). This test is designed to rapidly assess equipment sanitation processes and the efficiency of Clean In Place (CIP) procedures by the improved, more accurate detection of organic contamination from microbial or product residues. The test gives an objective indication of cleanliness in water samples in seconds and provides the ability to gain more consistent and reliable results, providing greater confidence in hygiene monitoring procedures.

To get in touch with the team at Crystaltech call 0370 350 2424 or email info@crystaltech.co.uk and visit www.crystaltech.co.uk

Perfect Wash Results Time After Time with Crystaltech…

Crystaltech Services UK Ltd is the country’s only nationwide specialist commercial glass & dishwasher repair and installation operation.

Crystaltech engineers are on call 24/7 to get your operations running smoothly and offer: • • • • •

Installation and repair of all makes and models of machines Fast response time Over 60, DBS certified engineers nationwide 40,000 parts stocked On-site bacterial tests with immediate results

With over 38 years’ experience and regarded as the one of the leading experts in the warewashing industry, Derek Maher, Managing Director of Crystaltech, “We pride ourselves on a high first time fix rate and we can save operators valuable time and money through making machines work more efficiently. With the right combination of a reverse osmosis system and the right level of cleaning chemicals, our team can get glasses and tableware crystal clear and clean and able to be taken straight from washer to table with no additional polishing.”

Call our team on:

0370 350 2424 Email:

info@crystaltech.co.uk www.crystaltech.co.uk

Website:

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53

taste test

Health Revolution

With customers wanting diverse snack options, we explore the perfect health-based crisp to serve in your venue.

T

his month we have been getting to grips with all thing’s healthy snacks. With the health revolution upon us, offering truly healthy snacks is what can distinguish you from your competitors – especially when it comes to bars and pubs. This month we’re tasting Rude Health’s Cornitas, Corkers, Banana Joe’s Banana Crisps and Burt’s Lentil Chips to bring you the best the industry has to offer.

Rude Health’s Cornitas This triangular-shaped snack doesn’t compromise at all on its salty flavour despite its health benefits. Made from popped, rather than fried, cornitas, they are also gluten free and have no artificial flavourings.

Black Bean

Chickpea & Lentil

“A really delicious treat. I’m actually not a fan of black bean, but this crisp doesn’t taste like conventional black bean at all.

It simply adds a bit of crunch and I know that black bean has a multitude of health benefits”

“Oh yes, I’ve been most excited to try these ones and they definitely do not disappoint. It’s just the perfect amount of crunch without being tough at all. They also have a really subtle flavour. I could eat these all day.”

corkers Corkers crisps are made with olive oil for a lighter tasting crisp and capitalise on popular vegetable flavours; including sweet potato, beetroot and parsnip. This delicious healthy crisp option makes for a welcome delight to any bar or restaurant.

sweet potato with sea salt “Yes, yes yes! This is absolutely delicious. Anything sweet potato has my vote; it’s sweet without being overpowering, and you can really taste the vegetable rather than in other varieties where it’s too oily or salty.”

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parsnip, sweet potato & beetroot with sea salt “The beetroot really stands out for me in this flavour. It’s just a tiny bit tangy, whereas sweet potato and parsnip add the subtle sweetness. It’s not too salty either, which is great.”

taste test

banana joe Banana Joe’s Banana Crisps are a real treat; all handmade, using bananas handpicked from the farms it cooperates with, Banana Joe uses the finest bananas to ensure the flavour and crunch is perfect. Vegan and gluten free, they are the perfect addition to any venue.

Thai Sweet Chilli

Sea Salt

Hickory BBQ

“This is just delicious. You get the immediate slight heat from the chilli, but it’s immediately cooled by the sweetness of the banana. It’s a perfect balance. Who knew chilli went so well with banana?”

“Such simple ingredients; banana, rice bran oil and salt! How can only three ingredients together be so delicious? This is the kind of thing I would buy in a bar and after the gym. It’s totally more-ish.”

“Oh yes! I love BBQ flavour anything… and this is no exception. I love how subtle the actual BBQ flavour is, it doesn’t hang around for a while after – it’s just smooth.

The perfect snack.”

Burts Lentil Waves Burts Lentil Waves make a wonderful addition to any hospitality venue. With each and every standard pack under 99 calories, they have no added msg, artificial colours and artificial flavourings. With lentils being a healthy classic, Burts Lentil Waves prioritises flavour and feel-good eating.

Thai Sweet Chilli “Damn this are delicious. I love that you can get a few in your mouth at one time. I love healthy eating, but this actually feels like I’m eating something that could be more than 100 calories!”

Lightly Salted “These would go great with a lager.

They’re not too salty, but they would make an excellent bar snack. I could eat this forever. More please!”

Sour Cream & Chive “Wow these are good! Again, Burts hits the nail on the head by making it taste like it could be far less healthy than it actually is. These with a glass of white wine… yes, that would be perfect.”

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On… the plate

Well equipped Ascentia discusses choosing the right combination oven for your business.

W

ith a huge variety of combination ovens available on the market it’s so important for operators to find the best equipment for their business. Scott Park, Development Chef for Ascentia Foodservice Equipment outlines what to look for.

Combination Steam Ovens There are a number of combination ovens on the market and in order for you to maximise the return on your investment it’s vital that your ovens specification is fit for purpose. It’s extremely important that the oven delivers clean, hygienic steam with maximum density, and an oven that’s energy efficient is not only good for the environment it’s great for your ongoing running costs as well.

The revolutionary new Venexia Combination Oven range from Venix has everything you would come to expect from a top of the range, high performance combination oven.

The oven uses a state-of-the-art direct water injection system to create clean, high density steam. Not only does it deliver excellent results at low temperatures from 48’c, ideal for sous vide style cooking, but also at higher temperatures for the perfect steaming of vegetables and seafood. Plus, without the addition of a boiler, the Venexia is one of the most environmentally friendly combination ovens on the market.

Available in 4 to 20 grid capacity, bakery or gastronomy, the Venexia comes as standard with multi-level timers, multiple core probe cooking, Wi-Fi connection, three self-cleaning options and a banqueting function that brings all your cooking prep together at the same time.

The oven also comes with a separate regeneration and food holding function which is also great for banqueting and events.

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The Venexia has a fully programmable recipe function which allows you to save up to 400 recipes either direct from the ovens control panel or by uploading and downloading recipes from your USB stick, including your own food photos. The simple, easy to use touch control panel is so intuitive you’ll be navigating your way through the ovens on-board computer system in no time.

With the Wi-Fi connection feature, as a primary user you’ll be able to access your Venexia Cloud remotely using your tablet or laptop computer, accessing recipes, downloading HACCP data or analysing oven diagnostics for online technical services. This comes as standard with the Venexia range without

the expense of purchasing additional software.

The Venxia Combination Oven is designed to streamline your kitchen, reduce your running costs and improve productivity, with all the technology the modern day chef will ever need.

For information about Venix ovens please contact Ascentia Foodservice Equipment on 01223 430083 or visit www.ascentia-fse.co.uk

Equipment

Adding

Value

eCatering, one of the UK’s lowest price online catering equipment suppliers, looks set to go further for customers in 2019 providing even more products and saving customers ££s.

e

Catering offers a wide range of professional catering equipment including bottle coolers, refrigeration equipment, microwaves, ovens, fryers, burners, grills, mixers, blenders, dishwashers, glasswashers, food prep machines, pizza and fast food equipment, energy efficient induction hobs and much more. They also stock well known supplier ranges such as Daewoo, Samsung, Sharp, Buffalo, Burco, Rational, Pitco - to name but a few.

However, many of eCatering’s own range, their more affordable, energy efficient machines, rival these bigger names for not only cost, but also versatility and quality.

Customer focused Their product range has already expanded by over 30% in 2018 alone and the trend looks set to continue with big expansion plans for 2019. eCatering are planning to provide customers with even greater choice by looking at each of their product ranges and making sure there is an option for every budget and every business to allow customers to ‘pick and mix’ the best options to suit their needs. eCatering’s Marketing Manager, Michael Morris, said: “eCatering are already leading the way in providing customers with low cost online catering equipment

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kitchen and lowering overheads, allows chefs and business owners to deliver a better experience for the customer and ultimately strengthen their businesses.

in the UK and we want to expand this offering even further in late 2018 and through 2019. As a direct UK distributor, we speak directly with the manufacturers of our equipment and have the inside track on the latest developments to allow us to affect change in the marketplace.

We then ensure these products arrive with us as quickly as possible and introduce them into the UK market so that our customers have the very latest models at their disposal. In addition, because we buy directly from the manufacturer, we cut out the middleman saving our customers money time and time again. This approach ensures that we will continue to lead the way.”

In addition to supplying low cost equipment, ensuring they have the latest technology and always looking at new products, eCatering also recognise that ‘cooler’ and more ‘energy-efficient’ kitchens are needed for the future, the demand is already there to deliver on this promise for eCatering in 2019. Improving working conditions, controlling heat in the

So, it looks like eCatering are not only providing a wide choice of cost effective and energy efficient catering and bar equipment, but are also looking into what the future may hold for the industry and leading the way in ensuring supply keeps up with demand.

To find out more about this exciting and innovative catering equipment supplier and see their incredible product ranges and savings, visit their website at www.ecatering.co.uk today or call 01539 234 350.

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All items while stocks last. *FREE Delivery to Mainland UK on Orders Over £75 (Restrictions apply)

CaterFab Bespoke Sheet Metal Fabrications

Caterfab proudly present, our new modular slide under bar

system. The modular system allows the customer/ bar personnel, the flexibility to design and create their own bar layout, specific to their needs whilst incorporating best working practices, helping to maximise efficiency and deliver potential turnover of custom. All our stations come ready to go, ideal for DIY projects/ improvements and layout refurbishments. No assembly necessary, just slide under, level and secure, plumb them in and you are ready to go.

T: 0161 672 8775 E: sales@caterfab.com www.caterfab.com

They are all fully welded so are durable and robust.

We also manufacture fully welded bars. The benefit of a fully welded bar, is that this becomes the footprint of your bar and the primary structure which houses and supports your frontage and upper bar top. All of our bars are built with practicalities in mind, creating an efficient work space where bartenders have all they need, right to hand, maximising your serving capabilities, and ultimately profit.

• COCKTAIL BARS • MOBILE BARS • ICE WELLS • GLASS RACKS • BACK BAR DISPLAYS • BAR TOPS • ontradeprogress.com

59

On… Tech

Dyson technology

for Business Dyson discusses how its technology can be of service to the hospitality industry.

D

yson engineers work tirelessly to invent new and better technology and solve the problems that other people ignore. They transform every category they enter with radical and iconic reinventions that work, perform and look very different.

Whether it’s a high end resort, or a boutique restaurant, technology can help or hinder the experiences of customers and employees. When it doesn’t work properly, it can have a negative effect of performance, happiness and wellbeing.

Our technology is engineered to enhance every space, helping to create comfortable, personalised, and hygienic environments for everyone.

Hand dryers that enhance the washroom experience In 1907, paper towels were introduced to washrooms. The electric hand dryer made its first appearance in 1948. But both can be expensive, unhygienic and harmful to the environment. In 2006 Dyson engineers put a century of poor performing hand drying methods to rest, with the invention of Airblade™ technology.

But even with an efficient hand dryer,

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water dripping on the washroom floor can be a concern – as users transition from the sink to the hand drying area.

The solution is the new Dyson Airblade Wash+Dry hand dryer. It combines in a single touchless unit a tap, and a hand dryer that dries hands in 14 seconds with HEPA-filtered air. The multi-function design helps to save space in the washroom and reduces the problem of water dripping on the floor as users move from a handwashing area to a separate hand drying station.

The Dyson Airblade Wash+Dry hand dryer costs £34 a year to run. Dyson Airblade™ hand dryers cost up to 78% less to run than other hand dryers, and up to 98% less than paper towels [ii].

And just 3.6g of CO2 is emitted per dry, with Dyson Airblade™ hand dryers producing up to 79% less CO2 than

paper towels and some other hand dryers. [iii] Find out more by contacting 0800 345 77 88 or visit our website www.dyson.co.uk/for-business [ii] Pricing based on 2017 global cost averages.

For calculations visit www.dyson.co.uk/calcs [iii] The environmental impact of electrical appliances and paper towels was measured by Carbon Trust. The calculations were produced using the software Footprint Expert Pro, based on product use over 5 years and using weighted averages of individual countries of use. Dry times for product were evaluated using DTM 769.

A bad smelling washroom portrays poor hygiene As experts in hygiene, we have the solutions to odour control in your washroom.

89%

say that odour is a leading sign of uncleanliness in a washroom.

AERAMAX PROFESSIONAL is a solution that enhances the quality of your entire facility by eliminating odours and removing harmful germs, allergens and other irritants from the air. With HEPA filters, it traps 99.9% of any remaining airborne pollutants.

Available with 5 fragrances to choose from, the AIRSCENT ATOM air freshener operates almost silently, 24/7, to deliver a fine mist of oil-based fragrance for a longer lasting freshness.

Floral Breeze

Morning Dew

Punchy Orange

Spa Minerals

Prestige

To find out more information on our products please contact us on:

phs.co.uk

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029 2080 9098

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productinfo@phs.co.uk

At your service

feeling c

ntent

On-Trade Progress talks all things social with Hannah Viney, founder of Sycamore Communications, a newly-launched communications agency that specialises in the promotion of hotels and bars, venue hire spaces and event suppliers.

T

oday the pace of social media platforms is frenetic with feeds filling up fast, showcasing the latest event space launch, creative cocktail concoction or unmissable accommodation offer from a refurbished boutique hotel. Here are just a few tips to ensure hospitality social media posts are seen, engaged with and convert to enquiries and bookings:

Written Content • Ensure that all content creators for your social posts adopt a consistent tone of voice so guests feel they know your venue’s style before visiting • Make sure the length of the post’s

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content has been optimised for each platform – up to 30 hashtags for Instagram is acceptable!

• Create a content calendar that contains a mix of business promotions driving audiences to targeted web landing pages to convert to bookings, whilst balancing out with ‘of the moment’ personal posts so followers feel part of your team rather than being consistency ‘sold to’

Imagery • An image says more than written word so take the time to curate your photography to capture the experience guests want when staying

or dining with you • Have in mind which platform an image is being taken for and the dimensions it needs to fill – if it’s Instagram ensure the focus is centred to fit within the square format without getting cropped, or carefully edit pictures to look harmonious within LinkedIn’s letterbox style header image

At your service • Only use image filters if it further enhances the aesthetic appeal of the image, not just for the sake of it • Maximise the exposure in front of your target market but ensuring each photo’s location is tagged, along with any high-profile individuals, brands, products or media publications

Video • Boomerangs, showreel videos and live streaming all help to welcome captivated audiences further into your world of 5* hotels, gastropub kitchens or hipster bar– however it’s important to plan in advance what is going to generate high-impact footage before starting to shoot and stick to your storyboard • For live videos or venue tours, make sure an informed member of staff is selected who can confidently narrate whilst filming, offering audiences added value during a virtual tour around an event space

Cross-channel posting • If a potential customer is loyal enough to follow you on multiple social media channels, they are

your most loyal brand ambassadors and therefore need to be rewarded accordingly. Ensure each platform offers unique content and doesn’t repeat word for word from Facebook to Twitter to Instagram.

• If the same picture is being shared from Instagram to Facebook, take the time to ensure the post copy is changed to look like it was originally i intended for that platform. Too many times we see an Instagram post that has been shared straight onto Facebook without the removal of 30 hashtags – it gives the game away!

Tracking • Utilise the analytics tools built into each social media platform, crossreferencing with any Google Analytics statistics you have through your venue’s website, to ensure that content is being posted at the optimum time of day and day of the week to drive the most engaged audiences who will convert.

• Using goal reports set up in Google Analytics, understand which of your social media platforms is driving the most traffic and then converting into enquiries, room bookings or table reservations

Influencer Social Marketing • Consider offering complementary online influencers (media partners,

Instagram communities or lifestyle bloggers) the option of a ‘takeover’ day on your channels to help crosspollinate audiences

Quality Not Quantity • Time after time we see clients set up accounts on every social media channel going, only to find they don’t have the time to dedicate to running the channels effectively and consistently • If content is thin on the ground, pick one channel and focus on maintaining a consistent output on there rather than appearing inactive for weeks or months at a time For specialist hospitality communications support, social media consultancy and content creation contact Hannah Viney on hannah@sycamorecommunications.co.uk

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At your service

Keeping In Touch With Your Customers Fat Media, the full-service digital marketing agency, discusses the importance of email marketing.

W

hen it comes to keeping in touch with your customers, email marketing is an extremely cost-effective way to go. It’s widely regarded as the marketing channel with the greatest return on investment, so it’s a really important part of your communications mix.

Make the most of it In the wake of GDPR, many organisations have been unsure how to make the most of email marketing. The reality is that the new rules actually present some great opportunities. Sure, your database may be a bit smaller, but it is also now filled only with people who want to hear from you, so your engagement levels should be much higher.

A simple way to ensure you’re keeping your subscribers happy is to give them options of what they’d like to hear about.

You can then segment your master

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list into smaller groups, for example, offers, events and job vacancy news.

Your subscriber feels in control, and not overloaded with emails, plus every one you send is going to a more engaged audience.

link through to longer content on your website or blog, so think of your email as a means to access this more detailed information.

Segmenting your list is also useful for your unsubscribe process. Instead of being simply in or out of your database, by offering customers options on which lists to leave, and which to stay on, you are less likely to lose them altogether.

Experimentation is a strategic way to grow the results of your email marketing. Try different content lengths, change the amount of images or adapt the style and length of your subject line. It’s surprising how a small change can make a big difference to conversion rates!

Mobile First When it comes to designing your emails, it’s vital to remember that the majority of your subscribers are likely to read them on their mobile or tablet. So, a responsive template is a must. Small screens also mean that a long email will take a lot of scrolling to get to the end. To minimise this, use imagery sparingly, and keep your copy concise – remember you can

Many options

Fat Media are a full-service digital agency, with a talented email marketing team. Whether you are looking for someone to fully manage your campaigns from design to send, or a simple platform to send email newsletters from yourself, we can help. Get in touch on 01524 548948, email info@fatmedia.co.uk, or get more information at www.fatmedia.co.uk

We are a national, award-winning full-service digital marketing agency.

Fat Media is all about the people - us and you. We build successful long-term relationships with our clients here in the North West and throughout the UK. We’re digital marketing experts and we love every minute of it.

WEBSITE DESIGN

DIGITAL MARKETING

BRANDING & STRATEGY

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Get in touch, the kettle is always on. info@fatmedia.co.uk www.fatmedia.co.uk Lancaster Office: 01524 548948

All things don’t have to be equal.....

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@blueberry_pro

Designed by your dreams, made in Italy.

Bars - Refrigeration - Displays - Equipment - Projects - Design www.blueberryprofessional.com sales@blueberryprofessional.com ontradeprogress.com

65

insurance

Covering

all

bases

Terry Osborne discusses the ins and outs of hospitality insurance and lets you know why it is the best choice.

W

e all know that in order to run a successful pub, restaurant, hotel or nightclub you must be welcoming, friendly, a good listener, a calming voice in a crisis and most of all be able to get the job done in a safe, professional manner. Do it well and everyone will be happy and your business will prosper. The hospitality industry is a tough one. You must be all smiles on the surface and running yourself ragged when no-one is looking.

We at Terry Osborne Insurance Services are specialist in the hospitality industry.

We have been a commercial broker for many years and understand the pressures that publicans and restaurateurs are under. As leisure specialists we have access to a whole bank of insurers offering a range of products to suit any need at competitive premiums specifically to suit your business.

Be prepared No-one likes paying insurance because the money spent is for nothing tangible

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unlike a new EPOS till or a modern TV system which will hopefully make you happier. Paying an insurance premium is a safeguard in case something untoward happens like a customer slipping on a wet floor, a fire or flood or indeed anything else that is covered under your policy. As a specialist in public house, hotel and restaurant insurance we do our very best to ensure that you are fully covered in all aspects of the business. Sadly, it is not until you truly need your insurance that you realise the security that a good policy can bring.

In the difficult, litigious climate that we are currently in with, it seems, solicitors chasing every bruised leg for a claim, it is imperative that all relevant cover is in place. A view of ‘it will never happen to me’ is sadly an outdated one as, even with the best intentions, it does.

Working together As insurance brokers, we can assist you with the smooth running of your business, taking the pressure off and giving you peace of mind. One of the main obstacles

we are finding at the moment is that loss adjusters are reporting a rise in underinsurance and as such, we have teamed up with a specialist rebuild cost assessor who can value your property to ensure that you are fully covered in this aspect.

We can offer advice on what certificates and procedures you need in place in order to keep you legal and ensure both you, your staff and your customers remain as safe as you are able.

We are seeing an increase in the micropub market. Small venues with no entertainment and no food – bringing things back to basics with conversation and a good beer. We have also seen plenty of speciality pubs, drag queens and karaoke bars. Such a diverse range in the industry deserves a leisure specialist who can tailor make a product to suit your needs and not break the budget. We do not offer a ‘one size fits all’ product, we listen to what you need, we are welcoming, friendly and a calming voice in the event of a crisis and do our very best to get the job done – very much like the publican or restaurateur!

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67

Expert’s opinion

Calorific

The government announces its intentions to make labelling calories on menus mandatory.

T

he Department of Health, this month, has announced it intends to make calories printed on menus a legal requirement. The legislation would make it mandatory to label the calories on all dishes on menus – across the bar and restaurant sector.

While this is due to hit hospitality hardest, the Treasury has warned that the move could mean up to £500 in menu reprinting costs, which could lead to job loses for smaller restaurants.

A spokesman for the Department of Health, explained the government’s wider intentions for the move, stating: "The government announced its intention to consult on mandatory calorie labelling on menus as part of the second chapter of the childhood obesity plan in July and we will set out our next steps in due course."

Some restaurants are already prepared; having the menus printed with the precise calories, such as Whetherspoons and McDonalds. However, critics have argued that the legislation would force small business to fork out more funds on menu printing every time there is a recipe change.

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Industry response UKHospitality has warned that the introduction of inflexible mandatory calorie labelling could present a serious burden for hospitality businesses.

The warning follows reports that the Government is preparing the launch of a consultation on a requirement for businesses to provide calorie labelling on menus.

UKHospitality chief executive, Kate Nicholls, said: “Mandatory calorie labelling could have a significant impact on the hospitality sector, particularly smaller businesses that would struggle to cope with the huge burden of a one-sizefits-all approach. The knock-on effect would almost certainly mean prices go up and investment in businesses goes down. There is also a serious potential that mandatory calorie labelling would undermine businesses’ efforts to tackle food waste which is a growing concern for consumers and an area of innovation for businesses.

“A blanket introduction of inflexible calorie labelling would represent a serious

additional cost for businesses already facing tightening margins and economic instability. It would also represent a considerable burden for those venues that change their menus regularly, some on a daily basis, to incorporate locally sourced produce, seasonal ingredients and specials. Small and medium-sized businesses might also find their ability to innovate, particularly when tackling food waste, severely restricted.

“We are supportive of efforts to promote healthier eating habits and sector is already taking decisive, proactive action to reformulate menus to reduce calories and increase transparency and choice for customers. Many larger venues already include calorie content on their menus voluntarily, with many high street brands providing customers with unprecedented level of information. But even larger businesses, operating numerous distinct brands, rely on the flexibility provided by voluntary labelling.”

Warm

Out in the open

and dry

As the autumn months approach, we discuss how you can be keeping the outdoors of your venue safe and warm.

A

s we move quickly into the autumn months, and then into winter, more and more venues will be finding ways to utilise the outdoor space they have during these months. Whether you’re prepping for Halloween, firework’s night or Christmas, making sure your venue is prepared is key to customers feeling comfortable in your outdoor space.

Canopies Canopies are a year-round investment but can come particularly into play during the colder and rainier months. By insuring your guests feel sheltered, you are able to utilise your outdoor space. Whether it’s a bar, café or restaurant, by making these outdoor spaces accessible year-round, you are able to heighten your profit margins by fitting more customers into all parts of your venue.

If your venue doesn’t yet have a canopy, there are many companies in the UK that would be able to assess your venue and install a canopy so you can reap the rewards of your outdoor space. For example, Canopies UK, will be able to fit your canopy with LED lighting, heaters and a retractable roof, allowing diners to enjoy their food come rain or shine.

Heaters While this year’s summer heatwave came as a bit of a surprise to the UK, there is one thing we know for sure – that no matter what we will have rain and cold this autumn and winter season.

To be prepared to still utilise your outdoor space during the colder months, heaters are a must-have for any venue.

For example, by having a heated area outside a pub or café means that you appeal to the smoking community, who won’t feel uncomfortable smoking outside. Similarly, if you want to keep your outdoor space al fresco for diners, they will need to be kept warm. During the depth of winter, this means using powerful heaters to ensure they are happy.

Blankets While it may seem old school, blankets have become rather fashionable to give customers that want to still enjoy the outdoor hospitality offering in the colder seasons.

Make sure the overall look of your blankets matches the venue and ensure they are branded too. This can be anything from your logo sewn in, to perhaps the venue’s initials engraved.

Of course, with all things hospitality, cleanliness is key. Make sure you wash the blankets regularly to avoid customers having to stay warm with dirty blankets.

All in all, as my favourite former scout leader used to remind me, ‘always be prepared’. This is the same with keeping your outdoor spaces accessible over the winter months.

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Getting out there Out in the open

Canopies UK discuss how to guarantee al fresco stays on the menu this winter.

T

he nights are slowly starting to draw in and the clocks will change at the end of next month.

The change in the seasons, particularly the transition from autumn to winter, instantly impacts capacity and profits. Being able to open your gardens and terraces to more drinkers and diners can significantly boost your takings because of the additional space that’s available to you.

When the sun’s shining, most customers want to flock outside and dine al fresco, but as soon as the weather takes a dip or the seasons start to change, outdoor dining becomes a no-go zone.

Or does it?

There’s no denying the fact that hospitality professionals see the value in using every single square inch of the space that’s available to them. But how do they get around the issue of not being beaten by the weather?

They install an outdoor canopy.

Installing an outdoor canopy can help you overcome the age-old quandary of how to maximise your sales, irrespective of what the weather’s doing.

Take our hugely popular Cantabria canopy, for instance. Designed specifically for the hospitality sector, it features a retractable roof that’s operated at the touch of a button. And with an extensive range of glass sides to choose from - from fixed, folding and sliding, to balustrade and internal – the system isn’t just highly functional, but highly attractive.

The Cantabria doesn’t just add up in the space stakes. It works from a financial perspective too. Install a Cantabria, and you could create up to 184 additional covers* and an additional weekly revenue of more than £7,000**.

But don’t just take our word for it. Here are just three of our hospitality customers,

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who are currently capitalising on their outdoor space all-year round:

The Yellow Broom Restaurant, Cheshire The restaurant wanted to make more of its front terrace, so it installed a Cantabria. The venue now has a dedicated reception area that’s used for special events and to provide additional seating when the restaurant gets really packed in the summer.

The Garrack Hotel & Restaurant, St Ives The owner contacted us because the terrace area wasn’t being used enough by guests, which was a real shame as it offers spectacular views over the Atlantic Ocean.

After installing a Cantabria, The Garrack has turned the terrace into a venue in its own right that’s used to host receptions and wedding parties. It’s also hugely popular within the local community.

Alec’s Bar & Grill, Essex

of our Cantabria systems.

The venue’s always busy, so the owner wanted to create some more space so that he could seat more customers.

Want to follow in the footsteps of The Yellow Broom, The Garrack and Alec’s and capitalise on your outdoor space and increase your profits all-year round?

Contact Canopies UK on 01254 777 002 or visit www.canopiesuk.co.uk

The restaurant had an outdoor balcony, which was used as a smoking area and by guests to get some fresh air. It’s now been transformed into a trendy al fresco dining hot spot with a little help from one

* Based on Friday and Saturday, 2 sittings per day. **Based on £40 per cover = £7,360.

FFY004_Firefly_Advert_landscape_AW.pdf

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20/02/2018

10:09

For more information contact FireFly Barbecue on T 01457 854891

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Food offering

The Elite. The UK’s Premier Hog Roasting Range

where the pig simply cooks in the base of the machine (no power required here) and an Elite Hog Tray Conversion Warming Kit. This popular combination enables the client to cook at a prestigious wedding (where presentation of the pig is paramount to create that ‘wow’ factor), a smaller party, where you do not need to be at the event to do the actual cooking (as opposed to the spit) and The Elite Conversion kit when used in conjunction with the hog tray enables you to keep the meat warm and succulent for a number of hours. Ideal for a lazy afternoon in hotel grounds or at a public event, for instance.

We chatted to Steve Cullum, MD of Steve Cullum’s Spit Roast Machines, to talk how hospitality professionals can utilise this unique offering.

E

ven if you’re a seasoned professional, producing the perfect hog roast every single time is a true art. With hog roasts being one of the most popular outdoor catering preferences; be it for weddings, events, festivals or simply a party, making sure you have the best equipment is key.

Steve Cullum’s Spit Roast Machines couple top-of-the-range equipment with unlimited customer support to offer purchasers the best on the market. With training, aftersales care and more, we ask how Steve Cullum, managing director of the company, came to develop this unique offering.

Unexpected beginnings “I am actually a graphic Designer and in 1998 I was recommended to a North Lincolnshire Engineering Company who had a Hog Roast Machine that they required marketing,” says Cullum. “I subsequently designed a new corporate image for them and did a photoshoot and designed a new sales brochure.”

“Some six weeks later the MD rang me to say they had no idea what to do with the brochures I had left in their reception and asked me if they could manufacture them for me and would I sell them instead.”

After this Cullum consulted with a friend who worked in PR – who told him, the only way to launch a product would be to do so in a big event in London. He booked a suite

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at The Four Seasons Hotel in Park Lane and invited the biggest hotels and venues across the country to attend. They all did.

“The reviews and feedback were excellent,” Cullum adds. “One of the invited guests was the Swiss Military Attaché a member of ‘Chaine de Rotisseurs’ and he quoted, ‘I cannot believe a piece of pork cooked in so short a time, tastes so fantastic’.”

After this fabulous success story, Cullum went on to sell as average of 80 units per year in 1998. Once the former MD retired, Cullum went on to design his own machine range – The Elite Range.

He adds: “I now have customers from the top of Scotland down to Land’s End and The Channel Islands as well as exported orders to Doha for cooking spit-roast lamb too!”

Unparalleled support One of the unique offerings that Cullum and his team offer is 24/7 customer support; this includes telephone support (including evenings and weekends), product support and advice, as well as helping customers to provide a marketing campaign around their machine in the aim to increase turnover and overall profitability.

Cullum’s most popular machine is the Elite Spit Machine, which keeps the pig rotating; as well as An Elite Hog Tray

Perfect offering Adding a spit roast option to any venue is guaranteed to benefit profit margins.

Cullum adds: “Hotels would typically charge anywhere between £20 to £35 per head for a wedding and this presentation allows them added value to the wedding itself and is extremely popular throughout the UK. In fact, the majority of my customers provide this precise service to hotels. I also help our clients to win these particular contracts too.”

Moreover, Steve Cullum’s Spit Roast Machines offer larger and better-quality machines to serve even more customers and a wide range of accessories to match.

If you’re interested in finding out more, visit www.spitroast1.com, email enquiries@spitroast1.com or call 01652 681 883.

The team also welcome readers to attend one of its free one-day hog roasting seminars – for more info, visit www.spitroast1.com/seminar.html

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Design

On-Trade Progress discusses how indoor plants brighten up space during the colder months.

W

hen summer was underway, the nation was privy to enjoying plants along with al fresco dining and the main focus of a hospitality entrepreneur’s design upkeep was to their outdoor plant offering. With autumn here and winter on its way, customers won’t be able to enjoy the outdoor foliage, as a result, the latest design trend removes that ennui and brightens up any venue – indoor plants.

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Green and clean

Big and bright

With the consumer focus moving ever closer to a more sustainable and green future, hospitality is no exception. Green is a striking colour and the bigger the indoor plants, the better. Some have found already that keeping indoor plants all year round adds to their venue’s aesthetic, for example, orangery or conservatorylike spaces means that plants have that simultaneous indoor and outdoor feel.

Some venues choose to have extremely large indoor plants, either smaller trees or statement foliage. This is a great choice if you have the space; but be advised that larger plants will need more tending and watering than smaller ones. Ensure that your plants aren’t invading your table space, as customers won’t want to feel boxed in.

Indoor plants also have the ability to blend in with the surrounding, by matching the pots with the rest of the restaurant, bar or hotel colour scheme, the plants can blend in and add a subtler pop of colour.

Sometimes, smaller plants can act as great table decoration; of late, the flower trend has revolved very much around wilder foliage. For example, by having a clear bottle with only a few flower stems on each table would make for a great addition to a smaller country café, or even a tea house. However, make sure that the flowers are refreshed often to avoid an untended feel to the aesthetic.

Not all plants need to be bright green either; sometimes you can use the leaf colour as a reflection of your venue theme. Coffee shops can opt to have a more orange hue to their indoor plants to reflect an autumnal and relaxing vibe. Similarly, more eccentric venues, such as experimental cocktail bars, may choose to paint the leaves or hang various paraphernalia of the branches.

However you choose to brighten up your venue, make sure that your indoor plants are dusted regularly; to avoid looking neglected and scare away unwanted bugs, and also that they are watered consistently.

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what's on

EVENT PLANNER Whether you're looking to sample the latest products, achieve a new qualification or find some new suppliers to help improve your business, On-Trade Progress provides you with a selection of events that you simply cannot miss over the next few months.

1-3 oct

the restaurant show OLYMPIA, LONDON

The Restaurant Show is a unique trade event Featuring areas such as Bar & Pub and Catering Equipment Expo. There are over 450 exhibitors supplying everything you need for your business from food and drink through to EPOS and furniture. The Restaurant Show is designed to provide you with the tools, ideas and networking opportunities you need to build your restaurant, foodservice or hospitality business. www.therestaurantshow.co.uk

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates.

BITES Live

royal garden hotel, london BITES Live will bring together industry leaders to discuss a number of elements across the UK’s high streets that affect hospitality and foodservice, such as sustainability, investment and expansion, in front of an audience made up of operators from six sectors. www.biteslive.co.uk

www.bellavita.com

independent hotel show

16 17 oct

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OLYMPIA, LONDON

The Independent Hotel Show is the most comprehensive and best-loved business event on the market for the luxury, boutique and independent hotel sector. This year’s show will welcome 350+ hotel focused suppliers, 20+ free to attend seminars and a brand new speed networking area called ‘The Meeting Space’ which aims to connect you with new contacts in a relaxed environment. www.independenthotelshow.co.uk

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Bellavita Bellavita Business Design Centre, Business London Design Centre, London

Bellavita Expo London is the UK's biggest trade Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and event promoting the finest Italian food and beverages to thousands of buyers (restaurant beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as owners, chefs, retail buyers and hoteliers) as well as educational content including the latest well as educational content including the latest trends, masterclasses with Michelin-starred trends, masterclasses with Michelin-starred Chefs, seminars and debates.

Chefs, seminars and debates. www.bellavita.com www.bellavita.com

10 oct

C A L E N D AR 16-17 OCT

Caffe Culture Show

BUSINESS DESIGN CENTRE, london The Caffè Culture Show is now in its 12th year and is the leading trade-only event for the UK’s café and coffee bar industry.

During this time, the industry has experienced phenomenal growth which looks set to continue with specialty coffee shops now an indelible part of every high street and community throughout the country.

The Caterer Summit The British Library

The Caterer Summit will provide leaders from the restaurant, hotel, foodservice and pub sectors the tools, ideas and networking opportunities they need to help their businesses grow. In addition to inspirational presentations from Tom Kerridge, Jonathan Downey and Gareth Banner, panel sessions will provide practical advice based around the moving parts of every hospitality business – people, product, property, debt and marketing.

FOOD MATTERS LIVE

20 22 NOV

EXCEL, LONDON

Food Matters Live is a global community where food, health and innovation meet. Connecting like-minded people working in food, drink and nutrition; it provides a platform to share gamechanging ideas, innovations and insights.

The ambition is to change the future of food and drink, and the health of the planet for the better.

30 OCT

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

ontradeprogress.com

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